Monday, May 2, 2011

Make-It Monday

We had this for dinner last night, and I really like it. I have made it once before. This time, I used frozen broccoli because I didn't have fresh, and it was just as good. I cooked it in the microwave beforehand, and then just added it to the mix at the end.

Fresh Broccoli & Chicken Pasta Toss

recipe by: kraft


2-1/2 cups whole wheat penne pasta, uncooked
3 cups fresh broccoli florets
1/4 cup Kraft Calorie-Wise Zesty Italian Dressing
1/2 lb. (225 g) boneless skinless chicken breasts, cut into bite-size pieces
3 cloves garlic, minced
2 cups tomato-basil pasta sauce
1 cup Kraft Part Skim Mozzarella Shredded Cheese


COOK pasta in large saucepan as directed on package, adding broccoli to the boiling water the last 3 min.

MEANWHILE, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. or until chicken is no longer pink, stirring occasionally. Stir in pasta sauce; cook 5 min. or until chicken is done, stirring occasionally.

DRAIN pasta mixture; return to pan. Add chicken mixture; mix lightly. Top with cheese.

nutritional information 

serving size = 1-1/2 cups (375 mL)
per serving 410 Calories

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