Angel Hair Primavera with Chicken
Prep: 15 minutes
Cook: 18 minutes • Serves: 4
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium red bell pepper, halved, seeded and chopped
1 small red onion, halved and chopped
3 garlic cloves, minced
1 cup less-sodium chicken broth
1/2 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Sliced fresh chives for garnish (optional)
1. Prepare pasta as label directs; reserve 1/4 cup cooking water. Drain pasta; return to saucepot and cover to keep warm.
2. In large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook 5 minutes or until lightly browned, stirring occasionally. With tongs, transfer chicken to bowl; cover to keep warm.
3. In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add bell pepper and onion; cook 5 minutes or until vegetables are tender-crisp, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring frequently. Add broth and reserved cooking water; heat to a simmer and cook 5 minutes, stirring occasionally. Add chicken; simmer 2 minutes or until internal temperature of chicken reaches 165°, stirring occasionally. Stir in lemon juice, salt and black pepper; pour over pasta and toss. Makes about 6 cups.
4. Serve pasta sprinkled with cheese garnished with chives, if desired.
Approximate nutritional values per serving (1-1/2 cups):
420 Calories, 12g Fat (2g Saturated), 71mg Cholesterol,
421mg Sodium, 47g Carbohydrates, 3g Fiber, 30g Protein
Chef Tip:
Serve pasta garnished with red pepper flakes for a spicy kick.