| 3 | cups uncooked fusilli (corkscrew) pasta (9 ounces) |
| 3/4 | pound boneless skinless chicken breast, cut into 1-inch pieces |
| 1 | medium red bell pepper, cut into 1-inch pieces |
| 1 | medium yellow bell pepper, cut into 1-inch pieces |
| 1/2 | pound asparagus, cut into 1-inch pieces |
| 1 | tablespoon water |
| 1/2 | teaspoon pepper |
| 1 | container (10 ounces) refrigerated reduced-fat Alfredo pasta sauce |
Serve with...
Banana-Nut Cake
Total Time:
2 hours 5 min
| 1. | Cook and drain pasta as directed on package. |
| 2. | While pasta is cooking, spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 4 minutes, stirring frequently, until brown. |
| 3. | Stir bell peppers, asparagus, water and pepper into chicken; reduce heat. Cover and simmer 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender. |
| 4. | Stir pasta and Alfredo sauce into chicken mixture; cook until hot. |
|
| Prepare this recipe using 3/4 pound uncooked peeled deveined large shrimp in place of the chicken. In step 2, cook shrimp in sprayed skillet until pink and firm. |
|
| Use 2 cups frozen bell pepper pieces (from a 16-ounce bag) and a 10-ounce package of frozen asparagus cuts instead of the fresh vegetables. Thaw vegetables before using. |
Nutrition Information:
320 ( 70 ); 8 g ( 4 g); 50 mg; 270 mg; 42 g ( 3 g); 23 g 34 %; 68 %; 12 %; 14 % 2 ; 2 ; 2