Alfredo Orzo Chicken with Zucchini & Roasted Red Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
chicken, no skin, 9 oz.garlic, 1 tbsp., mincedbasil, 2 tsp.zucchini, 2 cups, choppedroasted red peppers, 1/4 cup, choppedorzo pasta, 9 oz., cookedSauce:alfredo sauce (Ragu Classic), 3 Tbsp.light sour cream, 3 Tbsp.1% milk, 3 Tbsp.pepper to taste
Mix sauce and set aside.
Cook the pasta according to its directions.
While the pasta cooks, chop the zucchini and roasted red peppers. Spray a pan with olive oil spray and cook the zucchini and red peppers over medium heat until it reaches desired tenderness.
In a separate skillet coated with olive oil spray, cook chicken and garlic over medium/high heat.
Once the vegetables, pasta, and chicken are all finished cooking, layer them on a plate. Each plate will have:
3 oz. of orzo, topped with 1/3 of the vegetable mix, topped with 3 oz. of chicken, with 1/3 of the sauce poured over the top.
Salt and pepper to taste.
Number of Servings: 3
Recipe submitted by SparkPeople user BEUGEL.
Cook the pasta according to its directions.
While the pasta cooks, chop the zucchini and roasted red peppers. Spray a pan with olive oil spray and cook the zucchini and red peppers over medium heat until it reaches desired tenderness.
In a separate skillet coated with olive oil spray, cook chicken and garlic over medium/high heat.
Once the vegetables, pasta, and chicken are all finished cooking, layer them on a plate. Each plate will have:
3 oz. of orzo, topped with 1/3 of the vegetable mix, topped with 3 oz. of chicken, with 1/3 of the sauce poured over the top.
Salt and pepper to taste.
Number of Servings: 3
Recipe submitted by SparkPeople user BEUGEL.
Nutritional Info Amount Per Serving
- Calories: 296.0
- Total Fat: 6.0 g
- Cholesterol: 90.9 mg
- Sodium: 254.4 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 3.3 g
- Protein: 26.5 g
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