Kraft User
Add a Recipe
Shopping List
Favorites
Hi there! Looking for the old site? Click here, but please note some features have been disabled.
Chicken and Spring Vegetable Toss
Chicken and Spring Vegetable Toss

Chicken and Spring Vegetable Toss

25 Min(s)
What You Need
Select All
1 serving
Original recipe yields 1 serving
3 cups uncooked corkscrew shaped pasta (9 ounces)
3/4 pound boneless chicken breast, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1/2 pound asparagus, cut into 1-inch pieces
1 Tablespoon water
1/2 teaspoon pepper
1 container (10 ounces) refrigerated reduced-fat Alfredo pasta sauce
Add To Shopping List
Let's Make It
1
1. Cook and drain pasta as directed on the package.
2
2. 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. 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 the center and vegetables are crisp-tender.
3
3. Stir pasta and Alfredo sauce into chicken mixture; cook until hot.
Add To Shopping List
MY LISTS
CREATE NEW
Save to List
Cancel
Similar Recipes
View More
skavaAd1
skavaAd2
rdpKarma
Ratings & Reviews