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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 344.8
  • Total Fat: 7.2 g
  • Cholesterol: 15.9 mg
  • Sodium: 102.2 mg
  • Total Carbs: 59.3 g
  • Dietary Fiber: 9.5 g
  • Protein: 16.0 g

View full nutritional breakdown of Chicken Breast with fresh veggies & pasta calories by ingredient
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Chicken Breast with fresh veggies & pasta

Submitted by: MORTI36


Pan seared chicken breast pieces with fresh vegetables and whole grain pasta in a fat-free sour cream sauce Pan seared chicken breast pieces with fresh vegetables and whole grain pasta in a fat-free sour cream sauce
Number of Servings: 6


    2 skinless chicken breasts
    2 cloves garlic
    1 head of broccoli
    1 chopped red pepper
    1 chopped orange pepper
    1 sliced medium onion
    1.5 cups sliced mushrooms
    1 lb of whole grain pasta
    6 tbsps fat-free sour cream
    1/4 cup parmesan cheese


Heat medium to large sized skillet over medium high heat. Defrost chicken breasts and cut into bite-sized pieces. Add oil to warm pan and add minced garlic and chicken and cook until chicken has no more pink in it.

Fill pot with water and set to boil - to cook pasta follow instructions on package.

Add broccoli and cover pan. Let the broccoli cook for 3-5 minutes. Then add peppers and onions and recover pan and let cook for another 3-5 minutes. Add mushrooms to pan and cook for an additional 3 minutes or until mushrooms and vegetables are to your desired doneness.

Drain pasta and put in large serving bowl. Add chicken and vegetables over the top of the pasta and add 1/4 cup of cheese and sour cream. Stir together until all sour cream is incorporated into mix. Season with salt & pepper to taste.

Makes roughly 6 2-cup servings

Number of Servings: 6.5

Recipe submitted by SparkPeople user MORTI36.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    had this for dinner last night and had leftovers for lunch today. very delicious. one of my new favorites. - 12/2/08

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  • was so good my husband ate it and he doesnt like mushrooms....I was amazed how the sour cream tasted..very good - 2/2/11

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  • enjoyed this recipe - 1/9/10

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  • My husband really liked this! - 1/7/10

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  • Pretty good. I had yellow and green peppers, so that is what I used. The red and orange might be better and lookprettier. I used 1 T. olive oil and added 1/2 tsp olive oil to my tracker. - 11/22/09

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  • Smelled wierd while cooking - maybe b/c I used canned mushrooms? Beautiful, colorful dish, but a little smelly. Added garlic powder, which helped. However, it tasted fine and a good alternative to alfredo sauce. I'd make it again in a pinch, but not one of my favorites. - 11/17/07

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  • This really was very good, and the low-fat/whole grain options make it a heart healthy choice. Very colorful and the whole family enjoyed it. - 9/7/07

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