Looking for a filling pasta recipe for dinner? Then check out this Italian- style cheesy pasta and chicken breasts dish that’s made easily on a stove top in just 30 minutes!
Chicken and Penne Primavera
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 10
Ingredients
- 1 1/2 cups uncooked penne or mostaccioli pasta (5 1/4 oz)
- 2 teaspoons olive oil
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup sliced zucchini
- 1 cup sliced yellow summer squash
- 1 cup cut (2 inch) fresh asparagus spears
- 1/2 cup reduced-fat Italian dressing
- 1/4 cup chopped fresh basil leaves
- 1/3 cup shredded Parmesan cheese (1 1/3 oz)
- Coarsely ground black pepper, if desired
Instructions
-
Step1Cook and drain pasta as directed on package, omitting salt.
-
Step2Meanwhile, in 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook about 5 minutes, stirring occasionally, until brown on outside and no longer pink in center.
-
Step3Stir in zucchini, squash and asparagus. Cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender.
-
Step4Stir pasta into chicken mixture. Stir in dressing and basil; cook until thoroughly heated. Sprinkle with cheese and pepper.
Nutrition
420
Calories
15g
Total Fat
36g
Protein
37g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 130
- Total Fat
- 15g
- 23%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 75mg
- 25%
- Sodium
- 610mg
- 25%
- Potassium
- 490mg
- 14%
- Total Carbohydrate
- 37g
- 12%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 4g
- Protein
- 36g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 10%
- 10%
- Calcium
- 15%
- 15%
- Iron
- 15%
- 15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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