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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 379.1
  • Total Fat: 10.8 g
  • Cholesterol: 42.3 mg
  • Sodium: 476.1 mg
  • Total Carbs: 39.7 g
  • Dietary Fiber: 4.4 g
  • Protein: 25.7 g

View full nutritional breakdown of Spicy Creamy Chicken Veggie Pasta calories by ingredient
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Spicy Creamy Chicken Veggie Pasta

Submitted by: BEAKIEBEAN
Spicy Creamy Chicken Veggie Pasta

Introduction

I found this recipe online-it looked delicious but I wanted to lighten it up a bit while still keeping the rich and creamy flavor. You could easily leave out the chicken for a lovely vegetarian meal. I found this recipe online-it looked delicious but I wanted to lighten it up a bit while still keeping the rich and creamy flavor. You could easily leave out the chicken for a lovely vegetarian meal.
Number of Servings: 6

Ingredients

    Veggie/Pasta Mix
    8 oz barilla plus pasta, cook and drain according to directions
    1 T olive oil, divided
    8 oz boneless skinless chicken breast, cut into 1"cubes
    salt and pepper to taste
    1 medium onion, chopped
    4 cloves garlic, minced
    1 yellow bell pepper, sliced
    1 cup broccoli florets
    1 cup asparagus, chopped in 1" pieces
    1 cup grape tomatoes



    Spicy Cream Sauce
    2 T butter
    2 T flour
    12 oz can fat free evaporated milk
    1/4 cup chicken broth
    1/4 tsp red pepper flakes (or more to kick up the heat)
    1 cup reduced fat Feta cheese

Directions

Cook and drain pasta. Salt and pepper chicken breast. Heat 1/2 T olive oil in a skillet over medium heat. Cook chicken until lightly browned. Remove and let rest in a large bowl.

Add the remaining olive oil to the skillet and toss in the onions. Sautee about 2 minutes. Add garlic and pepper and sautee an additional 2 minutes. Toss on the broccoli and asparagus and sautee about 5 more minutes before adding in the tomatoes for a couple minutes.

When everything is cooked combine the chicken and veggies in the big bowl.

In the same pan you cooked the veggies in melt the butter over medium heat. Toss in the flour and stir, cooking 1-2 minutes.

Add the half and half and chicken broth slowly while stirring constantly. Sprinkle in the red pepper flakes and allow to simmer until it starts to boil and thicken.

Turn off heat and add in cheese. Toss first with the pasta and then with the chicken and veggies.

Adapted from and photo credit to: Confetti Chicken http://bakecakery.com/2011/04/13/confetti-chicken-pasta-recipe/









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