Chicken and Sun-Dried Tomato Primavera
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb pasta1/2 pound asparagus, trimed and cut into 1-inch pieces1 zucchini, halved lengthwise and sliced1 yellow summer squash, halved lengthwise and sliced4 Chicken breasts cut into cubespam spray1 jar (25.5 ounces) italian herb pasta sauce, Muir Glen Organic1 1/2 cups frozen bell pepper strips1/3 cup oil-packed sun-dried tomatoes, drained and chopped1/2 cup organic chicken broth, Swanson1/4 cup finely chopped fresh mint1/4 cup finely chopped fresh basil1 tablespoon balsamic vinegarShredded parmesan cheese
1. Preheat overn to 400 degrees F. In a large pot of boiling, salted water, cook pasta according to package directions. Drain well; return pasta to hot pot. Cover; keep warm.
2. Spray baking sheet with pam spray and add asparagus, zucchini and yellow summer squash. Roast in preheated oven for 10 minutes; set aside.
3. In a large skillet, sprayed with pam spray, add chicken breast and sautee for 10 minutes until cooked through over medium high heat. Combine past sauce, peppers and tomatoes. Bring to a low poil. Stir in roasted vegetables, chicken broth, mint, basil and vinegar; reduce heat. Simmer about 10 minutes or until thickened. Season to tasts with salt and pepper. Serve over hot, cooked pasta. Sprinkle with Parmesan cheese (optional).
Number of Servings: 6
Recipe submitted by SparkPeople user CMM339.
2. Spray baking sheet with pam spray and add asparagus, zucchini and yellow summer squash. Roast in preheated oven for 10 minutes; set aside.
3. In a large skillet, sprayed with pam spray, add chicken breast and sautee for 10 minutes until cooked through over medium high heat. Combine past sauce, peppers and tomatoes. Bring to a low poil. Stir in roasted vegetables, chicken broth, mint, basil and vinegar; reduce heat. Simmer about 10 minutes or until thickened. Season to tasts with salt and pepper. Serve over hot, cooked pasta. Sprinkle with Parmesan cheese (optional).
Number of Servings: 6
Recipe submitted by SparkPeople user CMM339.
Nutritional Info Amount Per Serving
- Calories: 325.6
- Total Fat: 3.7 g
- Cholesterol: 68.3 mg
- Sodium: 665.8 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 8.3 g
- Protein: 36.7 g
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