Chicken and Rotini Primavera

A hearty warm dinner ready in just 30 minutes! This tasty chicken and pasta dish makes a delicious meal.

  • prep time 30 min
  • total time 30 min
  • ingredients 9
  • servings 6

Ingredients

6
oz. (2 cups) uncooked rotini (spiral pasta)
10
oz. (2 cups) fresh baby carrots
1/2
lb. fresh asparagus spears, trimmed, cut into 1-inch pieces
1
cup skim milk
2
tablespoons all-purpose flour
1 1/2
teaspoons chicken-flavor instant bouillon
Dash pepper
4
boneless, skinless chicken breast halves, cut into bite-sized pieces
1/3
cup finely shredded fresh Parmesan cheese
  • 1 Cook rotini and carrots in boiling water for 8 to 10 minutes or until of desired doneness, adding asparagus during last minute of cooking time. Drain.
  • 2 Meanwhile, in small bowl, combine milk, flour, bouillon and pepper; blend well. Set aside.
  • 3 Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 4 to 6 minutes or until chicken is lightly browned and no longer pink.
  • 4 Add milk mixture to skillet; cook and stir 2 to 3 minutes or until bubbly and thickened. Stir in Parmesan cheese; cook over medium-low heat until cheese is melted, stirring constantly.
  • 5 Add cooked rotini and vegetables to chicken mixture; toss gently.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/3 Cups
    Calories
    270
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    400mg
    400%;
    Total Carbohydrate
    32g
    32%
    (Dietary Fiber
    3g
    3%
      Sugars
    7g
    7%
    ),
    Protein
    26g
    26%
    ;
    % Daily Value*:
    Vitamin A
    270%;
    Vitamin C
    10%;
    Calcium
    15%;
    Iron
    15%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 1 Vegetable; 2 1/2 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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