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
254
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
9g
13%
Sugar
3g
3%
Saturated Fat
4g
17%
Cholesterol
123mg
41%
Carbohydrate, by difference
6g
5%
Protein
38g
83%
Vitamin A, RAE
355µg
51%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
19mg
25%
Vitamin K (phylloquinone)
48µg
53%
Calcium, Ca
132mg
13%
Choline, total
27mg
6%
Fiber, total dietary
3g
12%
Folate, total
103µg
26%
Iron, Fe
3mg
17%
Magnesium, Mg
50mg
16%
Niacin
12mg
86%
Pantothenic acid
2mg
40%
Phosphorus, P
356mg
51%
Selenium, Se
49µg
89%
Sodium, Na
685mg
46%
Water
233g
9%
Zinc, Zn
2mg
25%

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.