Friday, June 24, 2011

Chicken Broccoli Pasta

Nutrition Facts: 1-1/2 cups equals 400 calories, 13 g fat (5 g saturated fat), 88 mg cholesterol, 654 mg sodium, 33 g carbohydrate, 2 g fiber, 31 g protein.

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
1/2 cup white wine or reduced-sodium chicken broth
1 1/2 cups reduced-fat Alfredo sauce

1.Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.

2.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.
3.Drain pasta mixture; add to the pan. Reduce heat to low. Stir in wine, then Alfredo sauce; cook and stir until heated through. 

Yield: 4 servings.

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