Perfect for those nights when you want to keep it simple. Feel free to garnish this colorful dish with basil, parsley, or any fresh herb you may find in your fridge.
Ingredients
- ¼ lb whole-wheat rotini or other medium-sized pasta shape
- 1 Tbsp olive oil
- ½ lb boneless, skinless chicken breast halves, thinly sliced
- 1 cup reduced-sodium chicken broth
- 1 cup frozen peas
- ½ cup frozen corn or sliced carrots
- ½ cup grated Parmesan cheese
- Salt and pepper
Instructions
- Bring a large pot of water to a boil over high heat. Add pasta and cook according to package directions.
- Meanwhile, warm oil in large skillet over medium heat. Add chicken and cook 5 minutes, or until light golden and almost cooked through, stirring often. Transfer to plate.
- Add broth to skillet over high heat and bring to a simmer. Add peas and corn and cook 3 minutes, until vegetables soften and some of the liquid has cooked off. Return chicken to skillet and cook 1 minute, until chicken and vegetables are cooked through, stirring.
- Drain pasta. In serving bowl, toss pasta with chicken sauce and cheese.
Serves 2.
Nutritional Information
- 1 serving = 690 calories
- Protein: 1½ servings
- Vitamin C: ½ serving
- Calcium: 1½ servings
- Green/yellow vegetable: 2 servings
- Other vegetable: 1½ servings
- Fat: ½ serving
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