Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (1 lb) box Barilla campanelle pasta | ||
| 1 lbs. Hy-Vee natural boneless, skinless chicken breasts, cut in bite-size pieces | ||
| 1 medium zucchini, chopped | ||
| 1 medium red bell pepper, seeded, chopped | ||
| 1 c. carrot slices | ||
| Kraft shredded Parmesan cheese, optional | ||
| (24 oz) jar Barilla tomato and basil sauce |
Directions
- Prepare pasta according to package directions. Drain; set aside.
- Heat a large nonstick skillet over medium-high heat. Add chicken; cook and stir 3 minutes. Stir in zucchini, red bell pepper, and carrot slices. Cook and stir until chicken is cooked through and vegetables are crisp-tender, about 5 minutes.
- Stir in tomato and basil sauce. Cook and stir until sauce is heated through.
- Serve chicken and sauce on pasta. Sprinkle with shredded Parmesan cheese, if desired.
Nutrition facts
Servings
440 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 45mg
- Sodium: 520mg
- Total Carbohydrates: 72g
- Protein: 30g
Daily Values
0%
Vitamin A 90%
0%
Vitamin C 100%
0%
Iron 25%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Back to School 2007.