Chicken Pasta Primavera
7 Green, 5 Blue, and 5 Purple Points per serving.
Makes: 6 servings
Calories: 241
Ingredients
- 4 ounces Radiatore pasta, uncooked
- 1/4 cup grated Parmesan cheese, divided
- 1 (1.6 ounce) packet dry Knorr's Garlic & Herb Sauce Mix, divided
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon light butter
- 1 (10.5 ounce) can fat-free condensed cream of chicken soup
- 1 (16 ounce) bag frozen California blend vegetables (a mix of broccoli, cauliflower, and carrots
- 1 cup frozen corn
Instructions
- Cook pasta in water, according to the directions on the package. Drain pasta.
- Meanwhile, in a small bowl, combine 1 tablespoon Parmesan cheese with 1 tablespoon of the garlic and herb seasoning from the seasoning packet. Coat damp chicken with with the garlic and herb Parmesan mixture.
- In a large stir fry skillet, melt butter over medium heat. Carefully place the chicken in the skillet and cook 5-6 minutes on one side. Flip the chicken, cover, and cook for 5-7 more minutes, or until the chicken is fully cooked and browned on both sides. Transfer chicken to a cutting board and cut into bite-sized cubes.
- In a medium bowl, combine the soup with the remaining 3 tablespoons Parmesan cheese and the remaining garlic and herb seasoning from the seasoning packet.
- Using the same skillet that was used to cook the chicken, cook the California vegetables and corn for 4-5 minutes. Toss pasta in with the vegetables. Mix in the soup mixture, and toss until well combined.
- Top the pasta primavera with the chicken.