This two step chicken and veggies pasta recipe is perfect for dinner that’s made in just 30 minutes.
cups uncooked rigatoni pasta (7 oz)
cups chopped fresh broccoli
medium red, orange or yellow bell pepper, cut into 1-inch pieces
cup cut-up cooked chicken
cup reduced-fat Alfredo pasta sauce (from 10-oz container)
cup finely shredded Parmesan cheese (1 oz),
Cook pasta as directed on package, adding broccoli and bell pepper for last 2 minutes of cooking. Drain; return to saucepan.
Stir in chicken and Alfredo sauce. Cook over low heat about 4 minutes, stirring occasionally, until chicken and sauce are hot. Sprinkle with cheese.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.