CHICKEN BROCCOLI PEPPERS PASTA RECIPES

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CHICKEN RIGATONI WITH BROCCOLI AND PEPPERS RECIPE ...



Chicken Rigatoni with Broccoli and Peppers Recipe ... image

This two step chicken and veggies pasta recipe is perfect for dinner that’s made in just 30 minutes.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 6

2 1/2 cups uncooked rigatoni pasta (7 oz)
2 cups chopped fresh broccoli
1 medium red, orange or yellow bell pepper, cut into 1-inch pieces
1 cup cut-up cooked chicken
1/2 cup reduced-fat Alfredo pasta sauce (from 10-oz container)
1/4 cup finely shredded Parmesan cheese (1 oz),

Steps:

  • Cook pasta as directed on package, adding broccoli and bell pepper for last 2 minutes of cooking. Drain; return to saucepan.
  • Stir in chicken and Alfredo sauce. Cook over low heat about 4 minutes, stirring occasionally, until chicken and sauce are hot. Sprinkle with cheese.

Nutrition Facts : Calories 350 , CarbohydrateContent 49 g, CholesterolContent 40 mg, FatContent 1/2 , FiberContent 4 g, ProteinContent 21 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 370 mg, SugarContent 4 g, TransFatContent 0 g

EASY CHICKEN BROCCOLI PASTA RECIPE: HOW TO MAKE IT



Easy Chicken Broccoli Pasta Recipe: How to Make It image

“This is so easy to throw together in a pinch. It’s great served with some crusty bread and a nice veggie salad.” Renee Pajestka - Brunswick, Ohio

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 9

2 cups uncooked penne pasta
2 cups frozen broccoli florets
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 small sweet red pepper, chopped
1/2 cup white wine or reduced-sodium chicken broth
1 cup reduced-fat Alfredo sauce

Steps:

  • Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, saute chicken in oil until lightly browned. Add pepper; saute 3-5 minutes longer or until chicken is no longer pink and pepper is tender., Drain pasta mixture; add to the pan. Reduce heat to low. Stir in wine, then Alfredo sauce; cook and stir until heated through.

Nutrition Facts : Calories 400 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 654mg sodium, CarbohydrateContent 33g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 31g protein.

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