Chicken Primavera Buffet
Makes 8 servings
|12||ounces uncooked thin spaghetti|
|1/4||cup prepared pesto|
|1/4||cup prepared fat-free Italian salad dressing|
|1/2||teaspoon red pepper flakes|
|1||cup thinly sliced carrots|
|1||cup broccoli florets|
|1||cup snow peas|
|1||can (4 ounces) sliced water chestnuts, drained|
|Nonstick cooking spray|
|8||boneless skinless chicken breasts (about 1/4 pound each)|
- Preheat oven to 350°F. Spray 13X9-inch baking pan with nonstick cooking spray. Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well. Place in large bowl; set aside.
- Combine pesto, Italian dressing and red pepper flakes in small bowl. Reserve 1 tablespoon pesto mixture. Add remaining pesto mixture to pasta; toss to coat well.
- In large saucepan, bring water to a boil over high heat. Add carrots, broccoli and snow peas; cook 3 minutes. Drain vegetables. Add water chestnuts and vegetables to pasta; toss to blend well. Transfer pasta and vegetables to prepared pan.
- Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook until browned on both sides. Cover; cook 10 minutes or until no longer pink in center and juices run clear. Place chicken on pasta and vegetables. Pour juices from skillet over chicken. Spread reserved pesto mixture over chicken. Bake 45 minutes or until heated through.
|Serving Size:||1 chicken breast (3 ounces cooked weight) with about 3/4 cup pasta mixture|
|Saturated Fat||2 g|
|Total Fat||8 g|
|Calories from Fat||18 %|
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