This two step chicken and veggies pasta recipe is perfect for dinner that’s made in just 30 minutes.
Chicken Rigatoni with Broccoli and Peppers
- Prep Time 10 min
- Total 30 min
- Servings 4
- Ingredients 6
Ingredients
- 2 1/2 cups uncooked rigatoni pasta (7 oz)
- 2 cups chopped fresh broccoli
- 1 medium red, orange or yellow bell pepper, cut into 1-inch pieces
- 1 cup cut-up cooked chicken
- 1/2 cup reduced-fat Alfredo pasta sauce (from 10-oz container)
- 1/4 cup finely shredded Parmesan cheese (1 oz),
Instructions
-
Step1Cook pasta as directed on package, adding broccoli and bell pepper for last 2 minutes of cooking. Drain; return to saucepan.
-
Step2Stir in chicken and Alfredo sauce. Cook over low heat about 4 minutes, stirring occasionally, until chicken and sauce are hot. Sprinkle with cheese.
Nutrition
350
Calories
7g
Total Fat
21g
Protein
49g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 70
- Total Fat
- 7g
- 11%
- Saturated Fat
- 3g
- 15%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 14%
- Sodium
- 370mg
- 16%
- Potassium
- 380mg
- 11%
- Total Carbohydrate
- 49g
- 16%
- Dietary Fiber
- 4g
- 17%
- Sugars
- 4g
- Protein
- 21g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 80%
- 80%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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