CHICKEN PRIMAVERA

Chicken Primavera image

Italian dinner ready in 30 minutes featuring chicken, pasta and veggies.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 9

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Ingredients

3 cups uncooked bow-tie (farfalle) pasta (8 oz)
1 tablespoon olive oil
1/2 pound fresh asparagus, trimmed, cut into 1-inch pieces
1 cup julienne carrots (from 10-oz bag)
1/2 medium yellow bell pepper, cut into 1-inch pieces
2 cups cubed deli rotisserie chicken (from 2-lb chicken)
1 bottle (16 oz) olive oil-and-vinegar dressing
1 cup grape tomatoes, cut in half
2 tablespoons finely chopped fresh basil leaves

Steps:

Cook and drain pasta as directed on package.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Cook asparagus, carrots and bell pepper in oil 5 to 6 minutes, stirring frequently, until crisp-tender.
Reduce heat to low. Stir in cooked pasta, chicken, dressing and tomatoes. Cook until thoroughly heated. Stir in basil. Serve immediately.

Nutrition Facts : Calories 820, Carbohydrate 62 g, Cholesterol 170 mg, Fat 7 1/2, Fiber 5 g, Protein 40 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 6 g, TransFat 1 1/2 g