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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 335.7
  • 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

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MAKEOVER: Chicken Breast with fresh veggies & pasta (by CHASTITY2012)

Submitted by: CHASTITY2012

View the original recipe for Chicken Breast with fresh veggies & pasta

Introduction

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

Ingredients

    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

Directions

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






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