It's a 30-minute weeknight meal! Save even more time when you serve it from the skillet.
cups uncooked cavatappi pasta (5 ounces)
cup boiling water
cup julienne strips sun-dried tomatoes (not oil-packed)
pound boneless skinless chicken breasts, cut into 1/2-inch pieces
teaspoon garlic pepper
cups frozen baby bean and carrot blend (from 1-pound bag)
cup chopped fresh parsley
cup shredded Asiago cheese (1 ounce)
Cook and drain pasta as directed on package. Meanwhile, pour boiling water over tomatoes; let stand 10 minutes.
Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken, garlic pepper and salt in skillet 2 to 3 minutes, stirring constantly, until chicken is brown. Stir in tomato mixture and vegetables. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
Stir in pasta; cook and stir until thoroughly heated. Stir in parsley. Sprinkle with cheese.
Asiago is a semifirm Italian cheese with a rich, nutty flavor. It's a bit softer than Parmesan cheese and tastes a little smoother.
Place parsley in a glass measuring cup and use kitchen scissors to quickly chop it.
Parmesan cheese is a good substitute for the Asiago.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.