Chicken with Peppers, Mushrooms, and Pasta
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 231.0
- Total Fat: 4.6 g
- Cholesterol: 41.4 mg
- Sodium: 450.8 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 4.7 g
- Protein: 22.3 g
View full nutritional breakdown of Chicken with Peppers, Mushrooms, and Pasta calories by ingredient
Introduction
An adaptation of a recipe I found on the back of the cheese package. An adaptation of a recipe I found on the back of the cheese package.Number of Servings: 8
Ingredients
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2 C multi-grain penne pasta, uncooked
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 large green bell pepper, cut into short, thin strips
1 large red bell pepper, cut into short, thin strips
1 small onion, chopped
1 jar sliced mushrooms (or fresh)
1 jar Prego Heart Smart Italian Sauce, Roasted Red Pepper & Garlic
1 C Kraft 2% Milk Shredded Mozzarella Cheese
2 Tbsp grated parmesan cheese
Directions
Cook pasta as directed on package. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken, cook and stir 2 min. Add vegetables; cook 6 to 8 minutues, or until chicken is done and vegetables are tender-crisp.
Drain pasta. Add to chicken mixture along with sauce; cook 5 minutes, or until heated through, stirring occasionally.
Top with mozzarella; cover. Remove from heat. Let stand 1 to 2 minutes, or until cheese is melted; top with parmesan.
1 serving = 1 cup
Number of Servings: 8
Recipe submitted by SparkPeople user WEIGH2BIG1.
Drain pasta. Add to chicken mixture along with sauce; cook 5 minutes, or until heated through, stirring occasionally.
Top with mozzarella; cover. Remove from heat. Let stand 1 to 2 minutes, or until cheese is melted; top with parmesan.
1 serving = 1 cup
Number of Servings: 8
Recipe submitted by SparkPeople user WEIGH2BIG1.