Creamy Pasta with Veggies

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 660.4
  • Total Fat: 11.5 g
  • Cholesterol: 94.7 mg
  • Sodium: 673.7 mg
  • Total Carbs: 87.0 g
  • Dietary Fiber: 17.1 g
  • Protein: 98.7 g

View full nutritional breakdown of Creamy Pasta with Veggies calories by ingredient
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Simple 2 pan/1 bowl meal Simple 2 pan/1 bowl meal
Number of Servings: 3


    6 oz dry whole wheat rotini pasta
    2 cooked skinless, boneless chicken breasts, precooked
    1/2 Tablespoon oil
    3 medium carrots, cut in slices
    3/4 red pepper cut in strips
    2 small zucchini
    2 small heads of fresh broccoli, cut into small florets
    1 cup frozen green peas
    1 cup evaporated non fat milk
    1/2 cup reduced fat parmesan cheese
    1/2 teaspoon salt
    1/4 teaspoon pepper


Put large pot of water on to boil. Add pasta and cook for about 10 minutes. Then add carrots and cook an additional 2 minutes. Add broccoli, cook 1 more minute. Add zucchini, cook 1 more minute. Add peas for an additional 1 minute. Drain all in colander. Place in large bowl.

Meanwhile also non stick skillet. Add oil and heat til hot. Add chicken and toss until slightly browned. Add red pepper, salt and pepper and cook for a few minutes til pepper starts to soften. Add milk and cheese and heat thru. Add to large bowl of pasta and veggies and toss. Serves 3

Number of Servings: 3

Recipe submitted by SparkPeople user ANNROBERTS54.

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