Comida Kraft
Recipe Box

Chicken with Summer Vegetables

Prep Time
30
min.
Total Time
1
hr.
10
min.
Servings

8 servings

Celebrate a successful trip to the farmers' market with this chicken and pasta dish made with seasonal vegetables.

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What You Need

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Make It

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  • Combine flour and black pepper in medium bowl. Add chicken, a few strips at a time; toss until evenly coated.
  • Heat oil in large skillet on medium heat. Add chicken; cook 5 min. or until evenly browned, stirring occasionally. Transfer to paper towel-covered plate with slotted spoon.
  • Add onions and garlic to reserved drippings in skillet; cook 3 min. or until crisp-tender, stirring frequently. Return chicken to skillet. Stir in pasta sauce and oregano; cover. Simmer on medium-low heat 20 min., stirring occasionally.
  • Add eggplant, zucchini, squash and green peppers to chicken mixture in skillet; mix well. Simmer, covered, 15 min. Meanwhile, cook pasta as directed on package, omitting salt.
  • Drain pasta. Serve topped with chicken mixture and cheese.

Substitute

Substitute 2 tsp. dried oregano leaves for the chopped fresh oregano.

Servings

  • 8 servings

Healthy Living

Diabetes Center

  • Carb Choices: 4 Carb Choice

Diet Exchange

  • 3-1/2 Starch
  • 2 Vegetable
  • 2 Meat (L)
  • 1-1/2 Fat

Nutrition Bonus

Enjoy summer's bounty of colorful vegetables in this delicious, yet low-calorie, low-fat and low-sodium, meal.

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 490
Total fat 13g
Saturated fat 2.5g
Cholesterol 55mg
Sodium 420mg
Carbohydrate 64g
Dietary fiber 6g
Sugars 11g
Protein 31g
% Daily Value
Vitamin A 15 %DV
Vitamin C 35 %DV
Calcium 15 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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