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Chicken Primavera with Farfalle Pasta
Recipes
Chicken Primavera with Farfalle Pasta
4 servings
35 minutes total

Ingredients

  • 3 carrots
  • 2 medium yellow squash
  • 1 medium zucchini
  • 1 red bell pepper
  • ½ cup water
  • 8 oz presliced mushrooms
  • 4 boneless, skinless chicken breasts (2 ¼ lb)
  • ¾ teaspoon seasoned salt
  • ¼ cup olive oil
  • 2 tablespoons butter
  • 8 oz farfalle (bowtie) pasta

Prep

    • Preheat grill. Bring water to boil for pasta.
    • Peel carrots; cut all vegetables into ¼-inch strips.

Steps

    1. Place carrots and water in large sauté pan; cook on high 2–3 minutes or until just beginning to soften. Drain.
    2. Season chicken on both sides with seasoned salt and place on grill; grill 5–7 minutes on each side and until chicken is 165°F. Meanwhile, return sauté pan to medium-high heat.
    3. Place oil and butter in pan, then add mushrooms and carrots; cook and stir 2–3 minutes. Stir in remaining vegetables; cook and stir 10 minutes. Meanwhile, cook and drain pasta following package instructions (for al dente).
    4. Place pasta on serving plates; top with vegetable mixture and then chicken. Serve.

Amount per ¼ recipe serving: Calories 730, Total Fat 28g, Sat Fat 8g, Trans Fat 0g, Chol 155mg, Sodium 450mg, Total Carb 56g, Fiber 7g, Sugars 9g, Protein 63g, Calc 8%, Vitamin A 180%, Vitamin C 140%, Iron 30%