member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Gillian Scarlett      

Recipe Categories:

    Chicken and Spring Vegetable Toss


    Source of Recipe


    Betty Crocker

    List of Ingredients




    3 cups uncooked fusilli (corkscrew) pasta (9 ounces)
    3/4 pound boneless skinless chicken breast, cut into 1-inch pieces
    1 medium red bell pepper, cut into 1-inch pieces
    1 medium yellow bell pepper, cut into 1-inch pieces
    1/2 pound asparagus, cut into 1-inch pieces
    1 tablespoon water
    1/2 teaspoon pepper
    1 container (10 ounces) refrigerated reduced-fat Alfredo pasta sauce

    Recipe



    1. Cook and drain pasta as directed on package.
    2. While pasta is cooking, spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 4 minutes, stirring frequently, until brown.
    3. Stir bell peppers, asparagus, water and pepper into chicken; reduce heat. Cover and simmer 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
    4. Stir pasta and Alfredo sauce into chicken mixture; cook until hot.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |