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Chicken and Pasta Primavera
Ingredients
-
1
9 ounce package refrigerated spinach or plain fettuccine
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1
cup thinly sliced carrot (2 medium)
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1
medium zucchini, halved lengthwise and thinly sliced (1- 1/4 cups)
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3/4
cup frozen whole kernel corn
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12
ounces deli-roasted chicken, cut into 1/2-inch strips (about 3 cups)
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1 1/2
cups chicken broth
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4
teaspoons cornstarch
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2
teaspoons finely shredded lemon peel
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1
teaspoon dried basil, crushed
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1/2
cup dairy sour cream
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2
tablespoons Dijon-style mustard
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Finely shredded Parmesan cheese
Directions
1. Cook pasta according to package directions, adding carrot, zucchini, and corn to the water with pasta; drain. Return pasta and vegetables to saucepan; add chicken. (If the chicken has been refrigerated, place it in a colander. Pour pasta, vegetables, and cooking liquid over chicken to warm it; drain and return to saucepan.)
2. Meanwhile, in a medium saucepan, stir together broth, cornstarch, lemon peel, and basil. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in sour cream and mustard. Pour over pasta mixture, tossing gently to coat. Sprinkle with cheese. Serve immediately. Makes 6 servings.
Nutrition Facts
(Chicken and Pasta Primavera)
- Servings Per Recipe 6,
- Calories 334,
- Protein (gm) 27,
- Carbohydrate (gm) 34,
- Fat, total (gm) 10,
- Cholesterol (mg) 98,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 3,
- Vitamin A (IU) 3693,
- Vitamin C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 101,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 547,
- Potassium (mg) 367,
- Calcium (DV %) 121,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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