Basil Chicken Primavera with Alfredo Sauce

Ingredients

• 2 tbsps extra virgin olive oilNutrition
• 1/4 cup basil pesto pasta sauceNutrition
• 2 oz whole wheat spaghettiNutrition
• 1 red bell pepperNutrition
• 1 green bell pepperNutrition
• 1/2 cup roasted red pepper alfredo pasta sauceNutrition
• 16 oz boneless skinless chicken breastNutrition
• 16 spears medium asparagusNutrition
• 5 medium carrotsNutrition
• 1 medium onionNutrition

Directions

1. 1Clean and cut asparagus spears into 1" pieces. Clean, peel and slice carrots. Clean, seed and dice red and green bell peppers. Thinly slice one medium onion. Thinly slice boneless skinless chicken breast.
2. 2Cook whole wheat pasta as indicated on box.
3. 3Place 1 tablespoon of extra virgin olive oil and 2 tablespoons of basil pesto sauce in large skillet over medium heat, add asparagus and carrots, stir well, cover with lid and cook for 5 minutes, stirring frequently.
4. 4Remove lid, add red and green bell peppers, cook an additional 5 minutes, add onion and cook until onion is transparent. Now pour vegetables in a large bowl.
5. 5In the same pan, add a tablespoon of olive oil and 2 tablespoons of basil pesto sauce, grate two garlic cloves and add chicken, cook completely.
6. 6When chicken done, add vegetables back to pan, add 1/2 cup red pepper alfredo pasta sauce, stir well and heat thoroughly.

Nutrition per serving

Related recipes

• Basil Tofu

  246 kcal per serving

• Tomato Basil Sauce

  163 kcal per serving

• Tomato, Chili and Basil Soup

  81 kcal per serving

• Tomato & Basil Soup

  305 kcal per serving

• Garlic Basil Shrimp

  150 kcal per serving

• Tomato Basil Soup

  292 kcal per serving