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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 271.4
  • Total Fat: 5.5 g
  • Cholesterol: 40.8 mg
  • Sodium: 385.3 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 2.8 g
  • Protein: 22.3 g

View full nutritional breakdown of Creamy Italian Chicken Pasta Toss calories by ingredient
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Creamy Italian Chicken Pasta Toss

Submitted by: LP2278

Introduction

This recipe is based on a Pampered Chef recipe that I tweaked to suit my husband's tastes. I added a little more chicken, took out the peas and salt, and added alfredo sauce, yellow squash, and carrots. This could be made into a vegetarian dish very easily. This recipe is based on a Pampered Chef recipe that I tweaked to suit my husband's tastes. I added a little more chicken, took out the peas and salt, and added alfredo sauce, yellow squash, and carrots. This could be made into a vegetarian dish very easily.
Number of Servings: 6

Ingredients

    6 oz bow tie pasta (about 3 cups)
    3 oz grape tomatoes (about 12), sliced in half
    1 medium onion, chopped
    1 medium zucchini, chopped
    1 medium yellow squash, chopped
    1 bell pepper (any color), chopped
    3 oz matchstick carrots
    12 oz boneless, skinless chicken breasts, cut into 1-inch strips
    2 tsp olive oil
    2 large garlic cloves
    1 tsp Pampered Chef Italian seasoning mix
    1 oz (1/4 cup) grated fresh Parmesan cheese

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Directions

Cook pasta according to package directions. Prepare alfredo sauce mix according to package directions, omitting butter. Drain pasta and toss with sauce; keep warm.
Meanwhile, heat oil in large skillet over medium-high heat until hot. Press garlic into skillet and add chicken. Stir-fry 5 minutes or until chicken is no longer pink. Reduce heat to medium. Add onion, zucchini, yellow squash, bell pepper, carrots, and seasoning mix. Stir-fry 2 minutes. Add tomatoes; heat 1-2 minutes, stirring gently until heated through. Remove from heat.
Stir in warm pasta and sauce. Sprinkle with grated Parmesan cheese.
Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user LP2278.






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