Creamy Italian Chicken Pasta Toss
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 271.4
- Total Fat: 5.5 g
- Cholesterol: 40.8 mg
- Sodium: 385.3 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 2.8 g
- Protein: 22.3 g
View full nutritional breakdown of Creamy Italian Chicken Pasta Toss calories by ingredient
Introduction
This recipe is based on a Pampered Chef recipe that I tweaked to suit my husband's tastes. I added a little more chicken, took out the peas and salt, and added alfredo sauce, yellow squash, and carrots. This could be made into a vegetarian dish very easily. This recipe is based on a Pampered Chef recipe that I tweaked to suit my husband's tastes. I added a little more chicken, took out the peas and salt, and added alfredo sauce, yellow squash, and carrots. This could be made into a vegetarian dish very easily.Number of Servings: 6
Ingredients
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6 oz bow tie pasta (about 3 cups)
3 oz grape tomatoes (about 12), sliced in half
1 medium onion, chopped
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 bell pepper (any color), chopped
3 oz matchstick carrots
12 oz boneless, skinless chicken breasts, cut into 1-inch strips
2 tsp olive oil
2 large garlic cloves
1 tsp Pampered Chef Italian seasoning mix
1 oz (1/4 cup) grated fresh Parmesan cheese
Directions
Cook pasta according to package directions. Prepare alfredo sauce mix according to package directions, omitting butter. Drain pasta and toss with sauce; keep warm.
Meanwhile, heat oil in large skillet over medium-high heat until hot. Press garlic into skillet and add chicken. Stir-fry 5 minutes or until chicken is no longer pink. Reduce heat to medium. Add onion, zucchini, yellow squash, bell pepper, carrots, and seasoning mix. Stir-fry 2 minutes. Add tomatoes; heat 1-2 minutes, stirring gently until heated through. Remove from heat.
Stir in warm pasta and sauce. Sprinkle with grated Parmesan cheese.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user LP2278.
Meanwhile, heat oil in large skillet over medium-high heat until hot. Press garlic into skillet and add chicken. Stir-fry 5 minutes or until chicken is no longer pink. Reduce heat to medium. Add onion, zucchini, yellow squash, bell pepper, carrots, and seasoning mix. Stir-fry 2 minutes. Add tomatoes; heat 1-2 minutes, stirring gently until heated through. Remove from heat.
Stir in warm pasta and sauce. Sprinkle with grated Parmesan cheese.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user LP2278.