• 1 Rating

This 20-minute dinner recipe has pasta, chicken, and vegetables for a quick, complete meal.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, adding peas the last 3 minutes of cooking time. Meanwhile place tomatoes and tomato liquid in a blender container or food processor bowl. Cover and blend or process until smooth; set aside.

    Advertisement
Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Add chicken, onion, and pepper; cook for 2 to 4 minutes or until chicken is just cooked through and no longer pink.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Carefully stir in broth and the blended tomato mixture. Return to boiling. Reduce heat and boil gently, uncovered, for 2 minutes. Stir in cream; boil gently for 3 minutes more or until sauce thickens slightly.

Instructions Checklist
  • Drain pasta and peas; transfer to a warm serving dish. Spoon sauce over noodles and peas; toss gently. If desired, top with grated Parmigiano-Reggiano cheese. Makes 4 main-dish servings.

Nutrition Facts

378 calories; 11 g total fat; 4 g saturated fat; 94 mg cholesterol; 214 mg sodium. 46 g carbohydrates; 5 g fiber; 23 g protein; 583 IU vitamin a; 11 mg vitamin c; 113 mcg folate; 61 mg calcium; 3 mg iron;

Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0