Chicken & Pasta in Roasetd Red Pepper Cream Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 536.8
  • Total Fat: 8.1 g
  • Cholesterol: 84.4 mg
  • Sodium: 589.4 mg
  • Total Carbs: 69.9 g
  • Dietary Fiber: 6.8 g
  • Protein: 45.7 g

View full nutritional breakdown of Chicken & Pasta in Roasetd Red Pepper Cream Sauce calories by ingredient


Introduction

Really, add whatever vegetables you have on hand. I would've added broccoli if my husband would eat it! This would also be good with shrimp (but what isn't!). If you'd like to skip meat altogether, that would be fine, too (Go, Meatless Mondays!) Really, add whatever vegetables you have on hand. I would've added broccoli if my husband would eat it! This would also be good with shrimp (but what isn't!). If you'd like to skip meat altogether, that would be fine, too (Go, Meatless Mondays!)
Number of Servings: 4

Ingredients

    4 4 ounce chicken breasts
    2 cups V8 Roasted Red Pepper Soup
    1 cup nonfat milk
    1 cup nonfat sour cream
    2 ounces sharp cheddar cheese, shredded
    1 cup green beans
    1 cup yellow squash
    1 cup zucchini
    1 cup green beans
    8 ounces of pasta

Directions

Cook chicken. Remove from skillet. Add vegetables and everything else BUT the pasta. Cook the pasta separately. When the pasta's done and the veggies & sauce are heated through, serve it all, topping it with chicken.

I used a bag of frozen veggies, so I had virtually NO prep time. Good busy worknight meal!

Number of Servings: 4

Recipe submitted by SparkPeople user LISAFAZ.