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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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An easy, 30 minute, healthy meal, bursting with color and flavor. Cook's Tip: For extra flavor, season chicken breast with a citrus and basil rub or a crushed peppercorn and garlic rub and grill, then proceed as recipe directs. Ingredients:
8 ounces radiatore, uncooked |
1 medium onion, chopped |
1 small carrot, peeled and sliced |
3 garlic cloves, pressed |
1 small red bell pepper |
2 cups broccoli florets, small |
1/4 teaspoon salt |
2 cups chicken breasts, cooked & diced |
1 cup alfredo sauce |
1/2 cup hot water |
1 lemon, cut in half crosswise |
1/4 cup fresh parmesan cheese, grated |
fresh parsley, snipped (optional) |
fresh coarse ground black pepper (optional) |
Directions:
1. Cook pasta for 2 minutes less than package directions.
2. Meanwhile, chop onion and slice carrots.
3. Lightly spray a stir-fry skillet with oil.
4. Cook and stir onion, carrot, and pressed garlic over medium heat 4-5 minutes or until carrots are crisp-tender.
5. Meanwhile, slice bell pepper into strips; cut strips in half.
6. Combine bell pepper, broccoli, and salt in a microwave safe covered bowl. Microwave, covered, on High for 1-2 minutes or until vegetables are crisp-tender.
7. Add pasta, steamed vegetables, chicken, Alfredo sauce and water to skillet.
8. Squeeze lemon halves over pasta; cook and stir until heated through.
9. Grate Parmesan cheese over pasta; sprinkle with parsley and black pepper, if desired.
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