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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 276.2
  • Total Fat: 9.7 g
  • Cholesterol: 52.5 mg
  • Sodium: 526.8 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 6.8 g
  • Protein: 20.4 g

View full nutritional breakdown of Spring Chicken Pasta calories by ingredient
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Spring Chicken Pasta

Submitted by: JENNH516
Spring Chicken Pasta

Introduction

This is a delicious colorful pasta sure to make you feel Spring even in Winter. This is a delicious colorful pasta sure to make you feel Spring even in Winter.
Number of Servings: 6

Ingredients

    3 cups (9 ounces) uncooked fusilli (corkscrew) pasta
    3/4 pound boneless skinless chicken breast, cut into 1-inch pieces
    1 medium red bell pepper, cut into 1-inch pieces
    1 medium yellow bell pepper, cut into 1-inch pieces
    1/2 pound asparagus, cut into 1-inch pieces
    1 tablespoon water
    1/2 teaspoon pepper
    1 container (10 ounces) reduced-fat Alfredo pasta sauce

Directions

1. Cook and drain pasta as directed on package.
2. While pasta is cooking, spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 4 minutes, stirring frequently, until brown.
3. Stir bell peppers, asparagus, water and pepper into chicken; reduce heat. Cover and simmer 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
4. Stir pasta and Alfredo sauce into chicken mixture; cook until hot.

Number of Servings: 6

Recipe submitted by SparkPeople user JENNH516.






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