Spring Chicken Pasta

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
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
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.

Servings Per Recipe: 6
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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