Chicken and Vegetable Pasta Skillet

Stir up an easy chicken pasta dinner with fresh green beans and summer squash.

  • prep time 30 min
  • total time 30 min
  • ingredients 8
  • servings 4

Ingredients

2
cups uncooked bow-tie or rotini pasta
1
tablespoon oil
1
lb uncooked chicken breast tenders (not breaded), cut into 1-inch pieces
1
small summer squash, sliced
3/4
teaspoon salt
2
cups fresh green beans, cut into 2-inch pieces
1
cup Progresso ™ chicken broth (from 32-oz carton)
1/3
cup chopped fresh or 2 teaspoons dried basil leaves
  • 1 Cook and drain pasta as directed on package.
  • 2 In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 3 minutes. Add squash and salt to skillet, and continue cooking 3 to 4 minutes or until chicken is no longer pink in center; remove from skillet.
  • 3 Add green beans and chicken broth to skillet; cover and cook 5 to 7 minutes or until beans are crisp-tender. Add cooked chicken mixture and pasta to skillet. Cook about 2 minutes, stirring frequently, until mixture is hot. Stir in basil just before serving.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    350
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    1 1/2g,
    1 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    720mg
    720%;
    Total Carbohydrate
    29g
    29%
    (Dietary Fiber
    3g
    3%
      Sugars
    3g
    3%
    ),
    Protein
    32g
    32%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    10%;
    Calcium
    4%;
    Iron
    15%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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