Chicken Pasta Primavera

4 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 260.5
  • Total Fat: 7.8 g
  • Cholesterol: 41.9 mg
  • Sodium: 247.4 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 4.1 g
  • Protein: 22.3 g

View full nutritional breakdown of Chicken Pasta Primavera calories by ingredient


A light version with whole wheat pasta A light version with whole wheat pasta
Number of Servings: 8


    * Whole Wheat Pasta, cooked, 4 cup
    * Broccoli, fresh, 1 cup, chopped
    * Peas, frozen, 0.5 cup
    * Carrots, raw, .5 cup, chopped
    * Onion, chopped, 2 T
    * Olive Oil, 1 tbsp
    * Butter, unsalted, 1 tbsp
    * *Flour, white, .2 T
    * Milk, nonfat, 2 cup
    * Parmesan Cheese, grated, .5 cup
    * Mozzarella Cheese, part skim milk, 3 oz
    * Chicken Breast, no skin, 1.5 breast, bone and skin removed
    * Garlic powder


Cook past according to instructions. I like Rotini, but any pasta will do.
Cut chicken into bite size pieces. Cut up vegetables and set aside.
Heat oil in wok or frying pan. Add chicken and cook until no longer pink. Add vegetables and continue cooking until vegetables are al dente. Add butter and heat until melted. Add flour and stir until vegetables and chicken are coated with flour. Slowly add milk and cook until thickened. Add more milk if necessary. Add the cheeses and continue cooking until melted and sauce is bubbly. Add drained pasta and stir until evenly mixed.

Number of Servings: 8

Recipe submitted by SparkPeople user JWARD199.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    4 of 4 people found this review helpful
    Very colorful and rich-tasting. I didn't have Mozzarella cheese and put in Provolone, and it worked OK. (too stringy) Nice low calorie, low fat main dish. - 10/30/07

  • no profile photo

    Very Good
    3 of 3 people found this review helpful
    Very easy and tasty! - 4/6/10

  • no profile photo

    Pretty good :) - 2/9/11

  • no profile photo

    good - 4/7/10