Sprinkle chicken breasts with GARDEN SALAD SEASONING on both sides–use 2 tsp. Spray
a nonstick pan with vegetable oil spray, heat to medium. Cook chicken breasts 3-5 min
per side,–pork cutlets will cook in about the same amount of time, veal in a few minutes
less. Remove the chicken to 4 serving plates. Add vinegar and water to the pan, raise
heat to high, stir until liquid is reduced by half. Add freshly cooked pasta, 2 tsp.
GARDEN SALAD SEASONING, toss to coat and warm pasta. Serve with a salad and crusty bread.