CHICKEN PRIMAVERA BUFFET

By dcarriger56

Ingredients

• 12 ounces uncooked thin spaghetti
• 1/4 cup prepared pesto
• 1/4 prepared fat-free italian sald dressing
• 1/2 teaspoon red pepper flakes
• 2 cups water
• 1 cup thinly sliced carrots
• 1 cup broccoli florets
• 1 cup snowpeas 1 can ( 4 ounces ) sliced water chestnuts drained.
• Nonstick cooking spray
• 8 boneless skinless chicken breast halves

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 F. Cook pasta according to package directions; drain. Place in large bowl.
2. Combine pesto, italian dressing and red pepper flakes in small bowl. Reserve 1 tablespoon pesto mixture. Add remaining pesto mixture to pasta; toss to coat
In large saucepan, bring to boil over high heat. Add carrots, broccoil and snow peas; cook 3 minutes. Drain vegetables, Add water chestenuts and vegetables to pasta; toss to blend well. Spray 13x9-inch baking pan with nonstick cooking spray. Tresfer pasta and vegetables to baking pan.
Spray large skillet with nonstick cooking spray; heat over medium heat until hot Add chicken; cook antil browned on both sides. Cover; cook 10 minutes or until no longer pink in center and juices run clear. Place chicken on pasta and vegetables. Pour juices from skillet over chicken. Spread over chicken. Bake 45 minutes or until heated through.