Chicken and Rotini Primavera

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

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

Directions

  1. 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. 2 Meanwhile, in small bowl, combine milk, flour, bouillon and pepper; blend well. Set aside.
  3. 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. 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. 5 Add cooked rotini and vegetables to chicken mixture; toss gently.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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