1 lb. fresh asparagus spears, cut into 1-inch pieces
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cloves garlic, minced
2 cups CLASSICO Sun-Dried Tomato Alfredo Pasta Sauce
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
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Let's Make It
Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus to the boiling water for the last 3 min.
Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. or until chicken is no longer pink, stirring occasionally. Stir in pasta sauce; cook 5 min. or until chicken is done, stirring occasionally.
Drain pasta mixture; return to pan. Add chicken mixture; mix lightly. Top with cheese.
Prepare using whole wheat penne pasta.
Add 2 Tbsp. rinsed drained capers with the pasta sauce.
Skipping meals to “save calories” can lead to overeating. Snack on fruits or vegetables before meals or parties to help curb your appetite and better manage food choices and portions.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.