Ingredients for Lemon Chicken Pasta Toss
- Radiatore
- 1/2 medium onion
- Carrot
- Garlic Cloves
- Red Bell Pepper
- Broccoli Florets
- 1/2 teaspoon salt
- Chicken Breasts
- 1 cup Alfredo sauce
- Hot Water
- 1 lemon
- Fresh Parmesan Cheese
- Fresh Parsley
- Fresh Coarse Ground Black Pepper
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How to Make Lemon Chicken Pasta Toss
- Cook 1 pound pasta according to package directions, minus 2 minutes.
- While pasta cooks, chop 1/2 medium onion and slice 1 medium carrot into 1/4-inch thick rounds.
- Lightly spray a large skillet with cooking spray. Add onion and carrot; cook and stir over medium heat for 4-5 minutes, or until carrots are crisp-tender.
- Mince 2 cloves garlic and add to the skillet. Cook for 1 minute more.
- Slice 1 green bell pepper into strips, then cut strips in half.
- Combine bell pepper and 1 cup broccoli florets with 1/2 teaspoon salt in a microwave-safe bowl. Cover and microwave on high for 1-2 minutes, or until vegetables are crisp-tender.
- Add cooked pasta, steamed vegetables, 1.5 cups cooked chicken (cubed), 1 cup Alfredo sauce, and 1/4 cup water to the skillet.
- Squeeze juice of 1 lemon over the pasta.
- Cook and stir until heated through, about 2-3 minutes.
- Grate 1/4 cup Parmesan cheese over pasta.
- Sprinkle with 1 tablespoon chopped fresh parsley and black pepper to taste, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
12g
Fat
4g
Carbs
11g
