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Chicken and Spring Vegetable Toss
Chicken and Spring Vegetable Toss

Chicken and Spring Vegetable Toss

25 Min(s)
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1 serving
Original recipe yields 1 serving
3 cups uncooked corkscrew shaped pasta (9 ounces)
3/4 pound boneless 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
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Let's Make It
1
1. Cook and drain pasta as directed on the package.
2
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. 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 the center and vegetables are crisp-tender.
3
3. Stir pasta and Alfredo sauce into chicken mixture; cook until hot.
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