Lemon Chicken Pasta Toss
Ingredients:
|
| 8 |
oz (250 g) uncooked radiatore pasta |
| 1 |
medium onion |
| 1 |
small carrot, peeled |
| 1 |
small red bell pepper |
| 3 |
garlic cloves, pressed |
| 2 |
cups (500 mL) small broccoli florets |
| 1/4 |
tsp (1 mL) salt |
| 2 |
cups (500 mL) diced cooked chicken breasts |
| 1 |
cup (250 mL) prepared Alfredo sauce |
| 1/2 |
cup (125 mL) hot water |
| 1 |
lemon, cut in half crosswise |
| 1 |
oz (30 g) grated fresh Parmesan cheese (about 1/4 cup/50 mL packed) |
| |
Snipped fresh parsley and coarsely ground black pepper (optional) |
Directions:
| Cook pasta for 2 minutes less than package directions; drain. Meanwhile, chop onion and slice carrot using Utility Knife with Honing Case. Slice bell pepper into strips; cut strips in half. Lightly spray Stir-Fry Skillet with vegetable oil using Kitchen Spritzer. Heat Skillet over medium high-heat 1-3 minutes or until hot. Cook and stir onion, carrot and garlic over medium heat 4-5 minutes or until carrots are crisp-tender. Combine bell pepper, broccoli and salt in large microwave-safe bowl. Microwave, covered, on HIGH 1-2 minutes or until vegetables are crisp-tender. |
| Add pasta, steamed vegetables, chicken, Alfredo sauce and water to skillet. Squeeze lemon halves over pasta; cook and stir until heated through. Sprinkle with cheese, parsley and black pepper, if desired. |
Yield: 6 servings
Nutrients per serving: Calories 340, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 80 mg, Carbohydrate 35 g, Protein 27 g, Sodium 530 mg, Fiber 3 g
