Chicken Rigatoni with Broccoli and Peppers

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

Minutes

Total Time

30

Minutes

Makes

4

servings

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.
Makes 4 servings (1 3/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty Tip:
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:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 70),
  • Total Fat 7g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 370mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 4g,
    • Sugars 4g),
  • Protein 21g;
Percent Daily Value*:
    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.