- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 297.2
- Total Fat: 4.8 g
- Cholesterol: 24.7 mg
- Sodium: 302.4 mg
- Total Carbs: 54.3 g
- Dietary Fiber: 9.8 g
- Protein: 14.8 g
Colorful Chicken Pasta PrimaveraSubmitted by: MISSRED1970
IntroductionThis was Soooo good! This was Soooo good!
10 oz boneless skinless chicken breasts
Ronzoni Smart Taste Penne, one box (14.5 oz)
Broccoli crowns, 2 cups cut into florets
Baby Carrots, 1/2 cup cut in half lengthwise
Mixed colors Bell peppers, cut into 1" chunks
Zucchini, 2 small cut into 1/2" slices
Yellow squash, med, cut into 1/2" slices
Red Onion, 1/2 but into 1" chunks
Garlic, 6 cloves, minced
Classico Sundried Tomato Alfredo Sauce, 1 jar
Hunts Fire Roasted Diced Tomatoes 2 cans
Boil water, cook penne according to directions (omitting salt). During last 5 minutes, add broccoli and carrots to water.
Heat 2 tbsp olive oil in non-stick skillet, add remaining vegetables, cooking till crisp tender. When vegetables reach crisp tender stage, add diced tomatoes and jar of Classico Sundried Tomato Alfredo sauce.
Drain Penne, broccoli and carrots, placing into large serving bowl. Add vegetable sauce mixture, toss, and serve.
Top with crushed red peppers and halved cherry tomatoes.
Number of Servings: 8
Recipe submitted by SparkPeople user MISSRED1970.