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Chicken Primavera

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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For an easy Italian dinner, check out this colorful 30-minute meal of pasta, chicken and veggies.
Sep 8, 2011
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Ingredients

  • 3 cups uncooked bow-tie (farfalle) pasta (8 oz)
  • 1 tablespoon olive oil
  • 1/2 lb 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 jar (15 oz) Alfredo pasta sauce
  • 1 cup grape tomatoes, cut in half
  • 2 tablespoons finely chopped fresh basil leaves
  • 1/4 cup shredded Parmesan cheese (1 oz)

Steps

  • 1
    Cook and drain pasta as directed on package.
  • 2
    Meanwhile, 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.
  • 3
    Reduce heat to low. Stir in cooked pasta, chicken, Alfredo sauce and tomatoes. Cook until thoroughly heated. Stir in basil. Serve immediately; sprinkle each serving with 1 tablespoon cheese.

Nutrition Information

No nutrition information available for this recipe
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