Ingredients
12-14 oz frozen fully cooked chicken strips (or nuggets)
2 tablespoons garlic butter
1/2 cup frozen diced onions
1 (7.3-ounce) jar whole mushrooms (drained)
1 (16-ounce) bag frozen cavatelli pasta
1 1/2 cups pasta sauce
1/2 cup heavy whipping cream
1 tablespoon shredded Parmesan cheese

Steps

1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta. Preheat large sauté pan on medium-high 2-3 minutes. Place chicken on microwave-safe plate (may be paper). Microwave on DEFROST (30% power) 5 minutes or until chicken is defrosted.
2. Meanwhile, place butter in sauté pan; swirl to coat. Stir in onions and mushrooms; cook 3-4 minutes, stirring occasionally, or until onions are tender.
3. Cut chicken into bite-size pieces; add to mushrooms. Cook 4-5 minutes, turning occasionally, to brown chicken on all sides.
4. Stir pasta into boiling water. Boil 10-12 minutes, stirring occasionally, or until tender.
5. Stir remaining ingredients into chicken. Reduce to low; cover and simmer 5 minutes, stirring occasionally.
6. Drain pasta and return to pan. Stir chicken mixture into pasta and serve.

CALORIES (per 1/6 recipe) 590kcal; FAT 21g; CHOL 55mg;
SODIUM 790mg; CARB 77g; FIBER 5g; PROTEIN 24g;
VIT A 15%; VIT C 6%; CALC 6%; IRON 15%

Ingredients

1 (16-ounce) bag frozen Roma (or other) blend vegetables (carrots, cauliflower, green beans, zucchini, lima beans)
2 tablespoons basil pesto
1/2 teaspoon seasoned salt

Steps

1. Place vegetables in microwave-safe bowl. Cover and microwave on HIGH 4 minutes or until tender.
2. Drain; stir in pesto and seasoned salt. Microwave 2 more minutes or until thoroughly heated. Stir and serve.

CALORIES (per 1/6 recipe) 60kcal; FAT 2.5g; CHOL 0mg;
SODIUM 220mg; CARB 7g; FIBER 2g; PROTEIN 3g;
VIT A 20%; VIT C 10%; CALC 6%; IRON 2%