You'll feel a spring in your step when you serve this colorful pasta toss for brunch, lunch or dinner.
Prep Time:10 min
Start to Finish:25 min
Makes:6 servings 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
1. Cook and drain pasta as directed on package.
2. While 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. Stir 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. Stir pasta and Alfredo sauce into chicken mixture; cook until hot.
Nutrition Information:
1 Serving: Calories 320 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 4 g); Cholesterol 50 mg; Sodium 270 mg; Total Carbohydrate 42 g (Dietary Fiber 3 g); Protein 23 g Percent Daily Value*: Vitamin A 34 %; Vitamin C 68 %; Calcium 12 %; Iron 14 % Exchanges: 2 Starch; 2 Vegetable; 2 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.
