Chicken Rigatoni with Broccoli and Peppers

This two step chicken and veggies pasta recipe is perfect for dinner that’s made in just 30 minutes.

  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4

2 1/2
cups uncooked rigatoni pasta (7 oz)
2
cups chopped fresh broccoli
1
medium red, orange or yellow bell pepper, cut into 1-inch pieces
1
cup cut-up cooked chicken
1/2
cup reduced-fat Alfredo pasta sauce (from 10-oz container)
1/4
cup finely shredded Parmesan cheese (1 oz),

  • 1 Cook pasta as directed on package, adding broccoli and bell pepper for last 2 minutes of cooking. Drain; return to saucepan.
  • 2 Stir in chicken and Alfredo sauce. Cook over low heat about 4 minutes, stirring occasionally, until chicken and sauce are hot. Sprinkle with cheese.

Expert Tips

Any tubular-shaped pasta, such as penne or ziti, will work fine in this dish, and, to make it vegetarian, just omit the chicken and increase the broccoli to 3 cups.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
70),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
370mg
370%;
Total Carbohydrate
49g
49%
(Dietary Fiber
4g
4%
  Sugars
4g
4%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
80%;
Calcium
10%;
Iron
15%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.