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Asiago Chicken and Cavatappi

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By Betty Crocker Kitchens
Updated Aug 21, 2008
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It's a 30-minute weeknight meal! Save even more time when you serve it from the skillet.

Asiago Chicken and Cavatappi

  • Prep Time 15 min
  • Total 30 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 1 1/2 cups uncooked cavatappi pasta (5 ounces)
  • 3/4 cup boiling water
  • 1/2 cup julienne strips sun-dried tomatoes (not oil-packed)
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1/4 teaspoon garlic pepper
  • 1/4 teaspoon salt
  • 2 cups frozen baby bean and carrot blend (from 1-pound bag)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup shredded Asiago cheese (1 ounce)

Instructions

  • Step 
    1
    Cook and drain pasta as directed on package. Meanwhile, pour boiling water over tomatoes; let stand 10 minutes.
  • Step 
    2
    Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken, garlic pepper and salt in skillet 2 to 3 minutes, stirring constantly, until chicken is brown. Stir in tomato mixture and vegetables. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
  • Step 
    3
    Stir in pasta; cook and stir until thoroughly heated. Stir in parsley. Sprinkle with cheese.

Nutrition

250 Calories
6g Total Fat
31g Protein
22g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
55
Total Fat
6g
0%
Saturated Fat
2g
0%
Cholesterol
70mg
0%
Sodium
620mg
0%
Total Carbohydrate
22g
0%
Dietary Fiber
4g
0%
Protein
31g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
8%
8%
Calcium
12%
12%
Iron
16%
16%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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