Chicken Pasta Primavera
This colorful chicken, pasta and vegetable dish has broccoli, carrots, onion, zucchini and bell peppers—or you can add your choice of favorite vegetables. Serve topped with freshly grated Parmesan cheese for extra flavor.
1 tablespoon vegetable oil
2 boneless, skinless chicken breast halves, cut into bite-size pieces
2 cups fresh vegetables: broccoli, carrots, onion, zucchini, bell pepper and/or mushrooms, cut into bite-size pieces
1/2 cup water
1 (3.98-ounce) packet MAGGI Sofrito Seasoning Paste (tomato, garlic, onion)
1 MAGGI Chicken Flavor Bouillon Tablet, crushed
1/2 teaspoon dried oregano
8 ounces dried pasta, prepared according to package directions, drained
1/2 cup (2 ounces) grated Parmesan cheese
- Heat oil in large skillet over medium-high heat. Add chicken; cook, stirring occasionally, for 3 to 4 minutes or until no longer pink. Add vegetables; cook, stirring occasionally, for 3 to 4 minutes. Add water, sofrito, bouillon and oregano; bring to a boil. Reduce heat to low; add cooked pasta. Cook, stirring occasionally, for 2 minutes or until hot.
- Serve sprinkled with cheese.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 380 Calories from Fat: 80 Total Fat: 8 g Saturated Fat: 2.5 g Cholesterol: 40 mg Sodium: 1030 mg Carbohydrates: 50 g Dietary Fiber: 3 g Sugars: 2 g Protein: 25 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.