Chicken and Spring Vegetable Toss

  • Category

  • Ingredients

    1 medium Green Giant™ Fresh red bell pepper, cut into 1" pieces
    1 medium Green Giant™ Fresh yellow bell pepper, cut into 1" pieces
    1/2 pound Green Giant™ Fresh asparagus, cut into 1™ pieces
    3 cups uncooked fusilli (corkscrew) pasta (9 oz)
    3/4 lb boneless skinless chicken breast, cut into 1" pieces
    1 tablespoon water
    1/2 teaspoon pepper
    1 container (10 oz) refrigerated reduced-fat Alfredo pasta sauce

  • Directions

    1. Cook and drain pasta as directed on package.
    2. While pasta is cooking, spray 12" 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 Facts

    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.

    

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