Springtime Pasta Toss

Springtime Pasta Toss
Staff Writer
ATHENOS
Springtime Pasta Toss

Nothing says Spring like a bowl of seasonal vegetables tossed with your favorite pasta! This recipe is both nutritious and easy to make, making it one of our Best Pasta Recipes.

4
Servings
399
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  boneless skinless chicken breasts, thinly sliced
  • 1  Cup  chopped carrots
  • 2  Cups  chopped asparagus
  • 1/4  Cup  Sun-Dried Tomato Dressing
  • 1/4  Cup  KRAFT Shredded Colby & Monterey Jack Cheese

Directions

Cook pasta as directed on package. 

Cook and stir chicken in hot oil in large skillet  for 5 minutes or until meat is evenly browned. Stir in vegetables and dressing. Bring to boil. Reduce heat to medium; simmer 10 minutes or until meat is done and vegetables are crisp-tender.

Drain pasta, reserving 1/4 cup of the cooking liquid. Place pasta in large serving bowl. Add reserved cooking liquid and the meat mixture; toss lightly. Sprinkle with cheese.
 

Nutritional Facts

Total Fat
12g
17%
Sugar
1g
1%
Saturated Fat
4g
17%
Cholesterol
182mg
61%
Carbohydrate, by difference
8g
6%
Protein
64g
100%
Vitamin A, RAE
12µg
2%
Vitamin B-12
3µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
34mg
3%
Fiber, total dietary
1g
4%
Folate, total
12µg
3%
Iron, Fe
5mg
28%
Magnesium, Mg
66mg
21%
Niacin
17mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
536mg
77%
Selenium, Se
78µg
100%
Sodium, Na
2166mg
100%
Water
197g
7%
Zinc, Zn
7mg
88%

Pasta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pasta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Pasta Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.