Chicken and Spring Vegetable Toss

Name: Chicken and Spring Vegetable Toss
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 283 grams container refrigerated reduced-fat Alfredo pasta sauce; 227 grams asparagus, cut into 1-inch pieces; 255 grams cups uncooked fusilli (corkscrew) pasta; 1 teaspoons pepper; 1 medium red bell pepper, cut into 1-inch pieces; 340 grams boneless skinless chicken breast, cut into 1-inch pieces; 1 Tbsp water; 1 medium yellow bell pepper, cut into 1-inch pieces

Chicken and Spring Vegetable Toss might be just the main course you are searching for. This recipe serves 6. Watching your figure? This dairy free recipe has 327 calories, 20g of protein, and 10g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of alfredo pasta sauce, bell pepper, water, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes roughly 25 minutes. It will be a hit at your Spring event.

Instructions

Cook and drain pasta as directed on package.

Ingredients you will need

Pasta

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.

Ingredients you will need

Cooking Spray

Whole Chicken

Pasta

Equipment you will use

Frying Pan

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.

Ingredients you will need

Bell Pepper