You'll feel a spring in your step when you serve this colorful pasta toss for brunch, lunch or dinner.
Chicken and Spring Vegetable Toss
- Prep Time 10 min
- Total 25 min
- Servings 6
- Ingredients 8
Ingredients
- 3 cups uncooked fusilli (corkscrew) pasta (9 ounces)
- 3/4 pound boneless skinless chicken breast, cut into 1-inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium yellow bell pepper, cut into 1-inch pieces
- 1/2 pound asparagus, cut into 1-inch pieces
- 1 tablespoon water
- 1/2 teaspoon pepper
- 1 container (10 ounces) refrigerated reduced-fat Alfredo pasta sauce
Instructions
-
Step1Cook and drain pasta as directed on package.
-
Step2While pasta is cooking, spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 4 minutes, stirring frequently, until brown.
-
Step3Stir bell peppers, asparagus, water and pepper into chicken; reduce heat. Cover and simmer 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
-
Step4Stir pasta and Alfredo sauce into chicken mixture; cook until hot.
Nutrition
320
Calories
8 g
Total Fat
23 g
Protein
42 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 70
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Cholesterol
- 50 mg
- Sodium
- 270 mg
- Potassium
- 350 mg
- Total Carbohydrate
- 42 g
- Dietary Fiber
- 3 g
- Protein
- 23 g
% Daily Value*:
- Vitamin A
- 34%
- 34%
- Vitamin C
- 68%
- 68%
- Calcium
- 12%
- 12%
- Iron
- 14%
- 14%
Exchanges:
2 Starch; 2 Vegetable; 2 Lean Meat;Tips from the Betty Crocker Kitchens
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