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Chicken Primavera

 6 Ratings
0 Comments
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

For an easy Italian dinner, check out this colorful 30-minute meal of pasta, chicken and veggies.

Ingredients

3
cups uncooked bow-tie (farfalle) pasta (8 oz)
1
tablespoon olive oil
1/2
lb fresh asparagus, trimmed, cut into 1-inch pieces
1
cup julienne carrots (from 10-oz bag)
1/2
medium yellow bell pepper, cut into 1-inch pieces
2
cups cubed deli rotisserie chicken (from 2-lb chicken)
1
jar (15 oz) Alfredo pasta sauce
1
cup grape tomatoes, cut in half
2
tablespoons finely chopped fresh basil leaves
1/4
cup shredded Parmesan cheese (1 oz)

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Directions

  • 1 Cook and drain pasta as directed on package.
  • 2 Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Cook asparagus, carrots and bell pepper in oil 5 to 6 minutes, stirring frequently, until crisp-tender.
  • 3 Reduce heat to low. Stir in cooked pasta, chicken, Alfredo sauce and tomatoes. Cook until thoroughly heated. Stir in basil. Serve immediately; sprinkle each serving with 1 tablespoon cheese.

Expert Tips

Pasta can quickly absorb the Alfredo sauce, so plan to cook this entrée just before serving.

Serve with sliced warm Artisan bread.

Primavera is an Italian term that means “spring style.” In cooking, pasta primavera means pasta tossed with cooked fresh vegetables.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (2 Cups)
Calories
820
(
Calories from Fat
410),
% Daily Value
Total Fat
45g
45%
(Saturated Fat
24g,
24%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
170mg
170%;
Sodium
1100mg
1100%;
Total Carbohydrate
62g
62%
(Dietary Fiber
5g
5%
  Sugars
6g
6%
),
Protein
40g
40%
;
% Daily Value*:
Vitamin A
140%;
Vitamin C
30%;
Calcium
35%;
Iron
25%;
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 2 1/2 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.

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