Skip to Content
Menu

Chicken and Pasta Stir-Fry

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Aug 31, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Enjoy this tasty stir-fry made with chicken and pasta – ready for dinner in 30 minutes.

Chicken and Pasta Stir-Fry

  • Prep Time 15 min
  • Total 30 min
  • Servings 4
  • Ingredients 9
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
  • 1 pound asparagus, cut into 2-inch pieces (3 cups)
  • 2 medium onions, sliced
  • 1 1/2 cups ready-to-serve chicken broth
  • 2 cups cubed chicken
  • 3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
  • 3 tablespoons chopped sun-dried tomatoes (not oil-packed)
  • 1/4 teaspoon pepper
  • Freshly grated Parmesan cheese, if desired

Instructions

  • Step 
    1
    Cook and drain pasta as directed on package.
  • Step 
    2
    Spray 12-inch skillet with cooking spray; heat over medium heat. Cook asparagus, onions and 1 cup of the broth in skillet 5 to 7 minutes, stirring occasionally, until liquid has evaporated.
  • Step 
    3
    Add chicken; stir-fry about 5 minutes to heat through.
  • Step 
    4
    Stir in remaining 1/2 cup broth, the basil, tomatoes, pepper and pasta. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese.

Nutrition

290 Calories
5g Total Fat
33g Protein
31g Total Carbohydrate

Nutrition Facts

Serving Size: 1 serving
Calories
290
Calories from Fat
45
Total Fat
5g
Saturated Fat
1g
Cholesterol
70mg
Sodium
510mg
Total Carbohydrate
31g
Dietary Fiber
3g
Protein
33g
% Daily Value*:
Iron
16%
16%
Exchanges:
2 Starch; 4 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved