Chicken and Spring Vegetable Toss

You'll feel a spring in your step when you serve this colorful pasta toss for brunch, lunch or dinner.

GreenGiantRecipe by GreenGiant

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10 minutes

25 minutes

6 servings



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Nutrition Info

  • 1 Serving
  • 320
  • 8g
    (Saturated Fat 4g)
  • 50mg
  • 270mg
  • 42g
    (Dietary Fiber 3g)
  • 23g
  • Percent Daily Value*
  • 34%
  • 68%
  • 12%
  • 14%
  • Exchanges
  • 2
  • 2
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Substitution

    Prepare this recipe using 3/4 pound uncooked peeled deveined large shrimp in place of the chicken. In step 2, cook shrimp in sprayed skillet until pink and firm.

  • Time Saver

    Use 2 cups frozen bell pepper pieces (from a 16-ounce bag) and a 10-ounce package of frozen asparagus cuts instead of the fresh vegetables. Thaw vegetables before using.

Ingredients

  • 3  cups uncooked fusilli (corkscrew) pasta (9 ounces)
  • 3/4  pound boneless skinless chicken breast, cut into 1-inch pieces
  • 1  medium red bell pepper, cut into 1-inch pieces
  • 1  medium yellow bell pepper, cut into 1-inch pieces
  • 1/2  pound asparagus, cut into 1-inch pieces
  • 1  tablespoon water
  • 1/2  teaspoon pepper
  • 1  container (10 ounces) refrigerated reduced-fat Alfredo pasta sauce

Directions

  1. 1Cook and drain pasta as directed on package.
  2. 2While pasta is cooking, spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 4 minutes, stirring frequently, until brown.
  3. 3Stir bell peppers, asparagus, water and pepper into chicken; reduce heat. Cover and simmer 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
  4. 4Stir pasta and Alfredo sauce into chicken mixture; cook until hot.
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