Spring Chicken Pasta
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
3 cups (9 ounces) uncooked fusilli (corkscrew) pasta3/4 pound boneless skinless chicken breast, cut into 1-inch pieces1 medium red bell pepper, cut into 1-inch pieces1 medium yellow bell pepper, cut into 1-inch pieces1/2 pound asparagus, cut into 1-inch pieces1 tablespoon water1/2 teaspoon pepper1 container (10 ounces) reduced-fat Alfredo pasta sauce
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.
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.
Nutritional Info 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
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