Italian dinner ready in 30 minutes featuring chicken, pasta and veggies.
Chicken Primavera
- Prep Time 30 min
- Total 30 min
- Servings 6
- Ingredients 9
Ingredients
- 3 cups uncooked bow-tie (farfalle) pasta (8 oz)
- 1 tablespoon olive oil
- 1/2 pound fresh asparagus, trimmed, cut into 1-inch pieces
- 1 cup julienne carrots (from 10-oz bag)
- 1/2 medium yellow bell pepper, cut into 1-inch pieces
- 2 cups cubed deli rotisserie chicken (from 2-lb chicken)
- 1 bottle (16 oz) olive oil-and-vinegar dressing
- 1 cup grape tomatoes, cut in half
- 2 tablespoons finely chopped fresh basil leaves
Instructions
-
Step1Cook and drain pasta as directed on package.
-
Step2Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Cook asparagus, carrots and bell pepper in oil 5 to 6 minutes, stirring frequently, until crisp-tender.
-
Step3Reduce heat to low. Stir in cooked pasta, chicken, dressing and tomatoes. Cook until thoroughly heated. Stir in basil. Serve immediately.
Nutrition
820
Calories
45g
Total Fat
40g
Protein
62g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 820
- Calories from Fat
- 410
- Total Fat
- 45g
- 70%
- Saturated Fat
- 24g
- 121%
- Trans Fat
- 1 1/2g
- Cholesterol
- 170mg
- 57%
- Sodium
- 1100mg
- 46%
- Potassium
- 600mg
- 17%
- Total Carbohydrate
- 62g
- 21%
- Dietary Fiber
- 5g
- 21%
- Sugars
- 6g
- Protein
- 40g
% Daily Value*:
- Vitamin A
- 140%
- 140%
- Vitamin C
- 30%
- 30%
- Calcium
- 35%
- 35%
- Iron
- 25%
- 25%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 2 1/2 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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