Colorful Chicken Pasta Primavera
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
10 oz boneless skinless chicken breastsRonzoni Smart Taste Penne, one box (14.5 oz)Broccoli crowns, 2 cups cut into floretsBaby Carrots, 1/2 cup cut in half lengthwiseMixed colors Bell peppers, cut into 1" chunksZucchini, 2 small cut into 1/2" slicesYellow squash, med, cut into 1/2" slicesRed Onion, 1/2 but into 1" chunksGarlic, 6 cloves, mincedClassico Sundried Tomato Alfredo Sauce, 1 jarHunts Fire Roasted Diced Tomatoes 2 canscherry tomatoes
Spray non-stick skillet with pam, cook chicken breasts til done, but into thin slices, and set aside.
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.
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.
Nutritional Info 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
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