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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.

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( 36 Ratings)

36 Ratings

5 Stars 50%

4 Stars 36%

3 Stars

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1 Stars

Member Reviews ( 11 )

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Prep Time 10 min
Total Time 25 min
Servings 6

Ingredients

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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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1 - 3 of 11 Reviews View All

Posted 5/12/2008 9:35:43 AM REPORT ABUSE

Rating:

This was really good! I can't wait to have some for left overs today!

This reply was: Helpful Inspiring

Posted 1/14/2008 2:16:45 PM REPORT ABUSE Joanne E. said:

Rating:

My husband and I love this recipe- we have made it twice now. I could not find low-fat alfredo sauce- so I looked at the 3 jars at Wegmans and picked the one with the lowest fat content!

This reply was: Helpful Inspiring

Posted 9/14/2007 11:43:13 AM REPORT ABUSE Crowd Pleaser!! said:

Rating:

I used shrimp instead of the chicken for a dinner with friends, and everyone LOVED it. I also used a frozen bag of stir fry veggies instead of the fresh. This recipe is quick, easy, & very good.

This reply was: Helpful Inspiring