Easy Chicken Pasta Primavera
Here is a skinny take on a classic Italian pasta dish, with healthy ingredients that fit your healthy lifestyle.
Servings: 8 people
Calories: 325kcal
Ingredients
- 2 tablespoons olive oil
- 12 ounces boneless and skinless chicken breasts cut into 1 inch strips
- 1/2 cup zucchini cut into 1/4 inch half moons
- 1/2 cup yellow summer squash cut into 1/4 inch half moons
- 1/2 cup red onion cut into thin strips
- 1/2 cup asparagus tips cut into 1 inch pieces
- 1 cup grape tomatoes cut in half
- 1/2 cup bell peppers any color, cut into this strips
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon Italian seasoning
- 1/2 cup skim milk
- 1/2 cup parmesan cheese grated
- 4 cups penne pasta cooked
- 1/4 cup parsley fresh, chopped
Instructions
- In a large skillet with high sides, heat the olive oil. Once hot, add the chicken and cook for about 5 minutes. Add the zucchini, summer squash, onion, asparagus, tomatoes, and bell peppers. Season with salt, pepper, and Italian seasoning. Cook for 10 minutes, stirring often, until the chicken is cooked through and the vegetables are tender.
- Add the milk and bring to a simmer. Once simmering stir in the parmesan cheese and stir until smooth. Remove from heat and add the penne pasta. Stir until coated in the sauce and vegetables and pasta are mixed together well.
- Sprinkle with parsley and serve.
Nutrition
Serving: 1cup | Calories: 325kcal | Carbohydrates: 44g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 249mg | Fiber: 3g | Sugar: 4g |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8