Chicken Pasta Primavera

By á-3286

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

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

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.