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 min
  • Total Time 25 min
  • Servings 4

Ingredients

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.

Expert Tips

Shrimp or scallops can be substituted for the chicken in this recipe. Reduce the cooking time in step 1 to 4 to 5 minutes.

Save time when you buy boneless skinless chicken breast strips found in the meat department of the supermarket.

Red bell pepper strips or chopped red bell pepper makes a colorful garnish.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
100mg
100%;
Sodium
870mg
870%;
Total Carbohydrate
29g
29%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
35g
35%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
30%;
Calcium
20%;
Iron
10%;
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.