Chicken and Penne Primavera

  • Prep 30 min
  • Total 30 min
  • Servings 4
Chicken and Penne Primavera

Ingredients

1 1/2
cups uncooked penne or mostaccioli pasta (5 1/4 oz)
2
teaspoons olive oil
1
lb boneless skinless chicken breasts, cut into 1-inch pieces
1
cup sliced zucchini
1
cup sliced yellow summer squash
1
cup cut (2 inch) fresh asparagus spears
1/2
cup reduced-fat Italian dressing
1/4
cup chopped fresh basil leaves
1/3
cup shredded Parmesan cheese (1 1/3 oz)
Coarsely ground black pepper, if desired

Steps

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  • 1
    Cook and drain pasta as directed on package, omitting salt.
  • 2
    Meanwhile, in 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook about 5 minutes, stirring occasionally, until brown on outside and no longer pink in center.
  • 3
    Stir in zucchini, squash and asparagus. Cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender.
  • 4
    Stir pasta into chicken mixture. Stir in dressing and basil; cook until thoroughly heated. Sprinkle with cheese and pepper.

Notes









Tips

Expert Tips

  • Primavera is all about vegetables! To save time, you can slice all the vegetables ahead of time and refrigerate up to 3 hours before you use them.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
130
% Daily Value
Total Fat
15g
23%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
610mg
25%
Potassium
490mg
14%
Total Carbohydrate
37g
12%
Dietary Fiber
3g
13%
Sugars
4g
Protein
36g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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