Creamy Garlic Pasta Primavera

Creamy Garlic Pasta Primavera

Hurrah for skillet dinners that go from cooktop to dinner table in less than 30 minutes! This one gets a jump start from a frozen pasta and veggie combo.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

1
tablespoon olive or vegetable oil
1
lb boneless skinless chicken breasts, cut into bite-size strips
1/3
cup water
1
bag (24 oz) Green Giant® frozen pasta, broccoli, carrots, sugar snap peas & garlic sauce
1/3
cup whipping cream
1/3
cup diced red bell pepper
1/2
cup shredded Parmesan cheese
Chopped fresh basil leaves, if desired
  1. In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 6 to 7 minutes, stirring frequently, just until chicken is no longer pink in center.
  2. Stir in water and frozen pasta-vegetable mixture. Cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are hot. Stir in whipping cream and bell pepper; cook 2 to 3 minutes or until hot.
  3. Turn off heat. Stir in cheese. Let stand 2 to 3 minutes or until cheese is melted. Sprinkle with basil. Serve with additional shredded Parmesan cheese if desired.
Makes 4 servings (1 1/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Shrimp or scallops can be substituted for the chicken in this recipe. Reduce the cooking time in step 1 to 4 to 5 minutes.
Time-Saver
Save time when you buy boneless skinless chicken breast strips found in the meat department of the supermarket.
Special Touch
Red bell pepper strips or chopped red bell pepper makes a colorful garnish.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 100mg;
  • Sodium 870mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 3g,
    • Sugars 6g),
  • Protein 35g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 4 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.