Pasta with chicken & veggies
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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.
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      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
  from heat.
  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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Recipe ID 9834 (Apr 03, 2005)

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