Zesty Italian Chicken with Pasta & Vegetables Recipe

What You Need

1-1/2

cups whole wheat penne pasta, uncooked

1-1/2

tsp. olive oil

1

red pepper, cut into strips, halved

1

zucchini, cut lengthwise and crosswise in half, then cut into thin strips

1

pkg. (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast

1/4

cup KRAFT Lite Zesty Italian Dressing

2

Tbsp. KRAFT Grated Parmesan Cheese

Make It

COOK pasta as directed on package.

MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add vegetables; cook and stir 5 min. or until crisp-tender. Add chicken; cook on medium heat 3 min. or until heated through, stirring occasionally.

DRAIN pasta; place in large bowl. Add chicken mixture and dressing; mix lightly. Top with cheese.

Kraft Kitchens Tips

Creative Leftovers

Refrigerate any leftovers. Enjoy the next day as a cold pasta salad.

Substitute

Prepare using KRAFT Light Golden Caesar Dressing.

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yaztaz

posted:4/10/2012

Very easy and so tasty. Family love it

blu_eyez_5

posted:10/25/2011

i added a couple chicken breast and cooked it in the dressing, added squash, baby corn, and this became my picky daughters favorite dish!

memgeorgia

posted:3/11/2010

I added Squash to the veggies, I shredded a rotisserie chicken from the grocery store rather than buying the deli chicken breast and I used 1/3 cup of Italian rather than a 1/4 to make sure everything was coated. It was delicious! I will definitely make this again.

mich2687

posted:2/21/2010

Very good recipe. Next time I make it I will add some more veggies. Really versatile recipe that can be changed to fit anyone's taste! Super easy too!

a cook

posted:8/26/2009

This was delicious. I used my leftover fajita meat and added carrots and a green pepper instead of zucchini.

lv2cook01

posted:1/11/2009

This was very good and tasty. My boyfriend loved it and it took no time at all to make.... plus i had people ask me for the recipe when i took the leftovers for my lunch the next day.

BeaDag

posted:12/5/2008

It was delicious, even my mother enjoyed it and went back for seconds.

mamabeac

posted:9/16/2008

I was in a pinch to come up with something for dinner. This worked great. I used lemon pepper on 3 small boneless chicken breasts which I cooked quickly and sliced. The only other changes I made was to add onion slices, broccoli, and carrots to the other veggies. I threw in a little garlic powder and it was great. No leftovers to try cold this time.

a cook

posted:4/10/2008

Great recipe!!! My kids loved it & so did I! It is simple to make as well as being a healthy meal.

christbeliever2002

posted:12/14/2007

This was very good and it is a flexible recipe where you can experiment with different vegetables and spices.

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servings

total:
6 servings, 2 cups each

healthy living information

Low fat

Low calorie

Good source of vitamin A or C

Diabetes Center

carb choices

carb choices:
2

diet exchange

1-1/2 Starch + 1 Vegetable + 2 Meat (L) + 1/2 Fat

nutrition bonus

Enjoy this quick-and-easy low-calorie low-fat main dish any night of the week. As a bonus, it contains red peppers which not only provide a good source of vitamin A but also contain vitamin C.

nutritional info per serving

per serving

Calories

250

Total fat

7 g

Saturated fat

2 g

Cholesterol

45 mg

Sodium

880 mg

Carbohydrate

28 g

Dietary fiber

4 g

Sugars

5 g

Protein

23 g

Vitamin A

30 %DV

Vitamin C

50 %DV

Calcium

10 %DV

Iron