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Chicken and Vegetable Pasta Skillet

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Chicken and Vegetable Pasta Skillet
  • Prep 30 min
  • Total 30 min
  • Ingredients 8
  • Servings 4
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Stir up an easy chicken pasta dinner with fresh green beans and summer squash.
Updated Jun 17, 2014

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
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Serve with fresh grated Parmesan cheese if you like.
  • tip 2
    Change up the vegetables with fresh broccoli, cut-up red bell pepper or sliced fresh mushrooms.

Nutrition Information

350 Calories, 11g Total Fat, 32g Protein, 29g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
100
Total Fat
11g
18%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
720mg
30%
Potassium
430mg
12%
Total Carbohydrate
29g
10%
Dietary Fiber
3g
13%
Sugars
3g
Protein
32g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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