Chicken Noodle Primavera
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 6
Difficulty: easy
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 6
Difficulty: easy
6 ounces dry wide egg noodles, uncooked
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cut into bite-size pieces
3/4 teaspoon garlic salt, divided
1/8 teaspoon ground black pepper
1 pound fresh thin asparagus spears, tough ends trimmed, cut into 1-inch pieces
1 medium yellow summer squash, cut in half lengthwise, sliced (1 med = about 2 cups)
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
1 cup light Alfredo pasta sauce
Grated Parmesan cheese, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 78 mg | 8% |
Carbohydrate | 26 g | 9% |
Cholesterol | 83 mg | 28% |
Total Fat | 11 g | 17% |
Iron | 2 mg | 14% |
Calories | 305 kcal | 15% |
Sodium | 615 mg | 26% |
Protein | 24 g | 48% |
Saturated Fat | 3 g | 15% |
Sugars | 3 g | 0 |
Vitamin C | 10 mg | 16% |
Cook noodles according to package directions, omitting salt. Reserve 1/2 cup cooking water; drain remaining water. Return noodles to pan.
Meanwhile, heat 1 tablespoon oil in large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon garlic salt and pepper. Add to skillet; cook 5 to 7 minutes or until no longer pink in centers, stirring occasionally. Remove from skillet; set aside.
Heat remaining 1 tablespoon oil in same skillet. Add asparagus; cook 2 minutes or until crisp-tender, stirring frequently. Add squash and remaining 1/2 teaspoon garlic salt; cook 3 minutes more, stirring frequently. Add vegetable mixture, cooked chicken, drained tomatoes, Alfredo sauce and reserved water to noodles; toss to coat. Heat 2 minutes more or until hot. Top with cheese, if desired.
Serve Alexia® Artisan Ciabatta Rolls, prepared according to package directions, with the noodle dish.
Chicken Noodle Primavera