Chicken and Spring Vegetable Toss

You'll feel a spring in your step when you serve this colorful pasta toss for brunch, lunch or dinner.

  • Prep Time 10 min
  • Total Time 25 min
  • Servings 6

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

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
70 ),
% Daily Value
Total Fat
8 g
8 %
(Saturated Fat
4 g,
4 %
),
Cholesterol
50 mg
50 %;
Sodium
270 mg
270 %;
Total Carbohydrate
42 g
42 %
(Dietary Fiber
3 g
3 %
),
Protein
23 g
23 %
;
% Daily Value*:
Vitamin A
34%;
Vitamin C
68%;
Calcium
12%;
Iron
14%;
Exchanges:
2 Starch; 2 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.