Garden Vegetable Pasta with Chicken

Recipe

Garden Vegetable Pasta with Chicken

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Pasta mixed with red sauce, chicken slices, chopped zucchini and red bell pepper with shredded cheese and basil leaves for garnish

User Rating

1.33 out of 5 stars
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3 ratings

Recipe Data

4
Servings

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 (1 lb) box Barilla campanelle pasta
    1 lbs. Hy-Vee natural boneless, skinless chicken breasts, cut in bite-size pieces
    1 medium zucchini, chopped
    1 medium red bell pepper, seeded, chopped
    1 c. carrot slices
    Kraft shredded Parmesan cheese, optional
    (24 oz) jar Barilla tomato and basil sauce

    Directions

    1. Prepare pasta according to package directions. Drain; set aside.
    2. Heat a large nonstick skillet over medium-high heat. Add chicken; cook and stir 3 minutes. Stir in zucchini, red bell pepper, and carrot slices. Cook and stir until chicken is cooked through and vegetables are crisp-tender, about 5 minutes.
    3. Stir in tomato and basil sauce. Cook and stir until sauce is heated through.
    4. Serve chicken and sauce on pasta. Sprinkle with shredded Parmesan cheese, if desired.

    Nutrition facts

    Servings

    440 Calories per serving

    Amounts Per Serving

    • Total Fat: 4g
    • Cholesterol: 45mg
    • Sodium: 520mg
    • Total Carbohydrates: 72g
    • Protein: 30g

    Daily Values

    0%
    Vitamin A 90%
    0%
    Vitamin C 100%
    0%
    Iron 25%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Back to School 2007.