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á-3286

Chicken Pasta Primavera

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Calories: 340
Protein: 25 g
Carb: 40 g
Fat: 10 g

Rate this recipe 5/5 (2 Votes)

Ingredients

  • 1 (9 oz) pkg linguine
  • 2 Tbsp olive oil
  • 2 (12 oz each) whole boneless chicken breasts, cut into 3 X 1/2 inch strips
  • 1/2 tsp finely chopped fresh garlic
  • 1 medium onion, thinly sliced
  • 2 medium (2 cups) squash, halved lengthwise, sliced 1/8 inch
  • 1 medium (1 cup) ripe tomato, cubed 1/2 inch
  • 1 lb (24) asparagus spears, trimmed, cut into thirds
  • 1 medium red or green epper, cut into 1/4 inch strips
  • 1/2 cup chicken broth
  • 2 Tbsp chopped fresh basil
  • 1/4 tsp salt
  • 1/4 tsp coarsely ground pepper
  • 1/4 cup freshly grated mozzarella cheese

Details

Preparation

Step 1

1. Cook linguine. Rinse with hot water; drain.
2. Heat oil, add chicken and garlic. Cook over medium-high heat, stirring occasionally, until chicken is fork tender (3 to 4 mins). Add onion, squash, tomato, asparagus, and red pepper.
3. Continue cooking, stirring until vegetables are tender (6 to 8 mins). Stir in broth, basil, salt and pepper. Continue cooking, until heated through ( 4 to 5 mins). Serve over linguine. Sprinkle mozzarella cheese.

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Copycat TGI Friday's Bruschetta Chicken Pasta Mozzarella, Chicken and Asparagus Pasta