Pasta with chicken & veggies
Pasta Chicken Vegetables Italian Low Fat
Last updated 6/12/2012 12:48:40 AM. Recipe ID 9834. Report a problem with this recipe.
Title: Pasta with chicken & veggies
Categories: Italian, Pasta, Vegetables, Chicken, Low-fat
Yield: 6 Servings
1 tb Olive oil
8 oz Mostaccioli -- al dente
1 lb Boneless skinless chicken
Breasts -- bite-sized
2 Cloves garlic -- chopped
1 lb Asparagus -- 2-inch pieces
1/2 c Scallions -- finely chopped
12 Whole baby carrots -- halved
1/4 c Chicken stock
3 tb Fresh parsley -- finely
1 pn Nutmeg
1 Whole red bell pepper --
6 Whole cherry tomatoes --
6 tb Nonfat Parmesan cheese --
Salt and pepper -- to taste
Bring a large pot of water to a boil; add pasta and cook until al
dente, about 10 minutes.
Meanwhile, heat the olive oil in a large, nonstick skillet. Add
chicken and cook over medium heat until the bottom begins to turn
golden. Turn chicken over and cook 1 minute longer.
Stir in garlic, asparagus, scallions, carrots, chicken broth,
parsley, and nutmeg. Cover and cook for about 5 minutes, or until
chicken is cooked through and vegetables are tender-crisp. Remove
Stir in roasted pepper and cherry tomatoes.
When pasta is cooked, drain and return to pot. Toss with chicken,
vegetables, and Parmesan cheese over medium heat until heated through.
Season with salt and pepper. Serve immediately.
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