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Chicken and Spring Vegetable Toss

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By Betty Crocker Kitchens
Updated May 17, 2005
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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
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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

  • Step 
    1
    Cook and drain pasta as directed on package.
  • Step 
    2
    While 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.
  • Step 
    3
    Stir 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.
  • Step 
    4
    Stir 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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