You'll feel a spring in your step when you serve this colorful pasta toss for brunch, lunch or dinner.
cups uncooked fusilli (corkscrew) pasta (9 ounces)
pound boneless skinless chicken breast, cut into 1-inch pieces
medium red bell pepper, cut into 1-inch pieces
medium yellow bell pepper, cut into 1-inch pieces
pound asparagus, cut into 1-inch pieces
container (10 ounces) refrigerated reduced-fat Alfredo pasta sauce
Cook and drain pasta as directed on package.
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.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 70 ),
% Daily Value
- Total Fat
- 8 g
- 8 %
- (Saturated Fat
- 4 g,
- 4 %
- 50 mg
- 50 %;
- 270 mg
- 270 %;
- Total Carbohydrate
- 42 g
- 42 %
- (Dietary Fiber
- 3 g
- 3 %
- 23 g
- 23 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 2 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.