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Recipes

Chicken and Vegetable Parmesan Pasta

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INGREDIENTS

  • 4 Tbsp. butter or margarine, divided
  • 3 Tbsp. all-purpose flour
  • 3 cups skim milk
  • 3/4 cup Sargento® Grated Parmesan Cheese
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. dried basil
  • 1 Tbsp. vegetable oil
  • 3 boneless, skinless chicken breast halves, thinly sliced
  • 1/4 cup thinly sliced green onions
  • 4 cups chopped fresh vegetables (broccoli, mushrooms, bell peppers, celery, etc.)
  • 1/2 lb. pasta, cooked and drained
 

DIRECTIONS

  • 1

    Melt 2 tablespoons butter in medium saucepan. Add flour and cook 2 minutes. Whisk in milk. Heat to simmer. Cook over medium heat until thickened, stirring constantly. Remove from heat. Stir in cheese, salt, pepper and basil; set aside.

  • 2

    Heat remaining butter and oil in large skillet. Add chicken and stir over medium heat until cooked through. Stir into cheese sauce.

  • 3

    Cook onions and chopped vegetables in same skillet 5 minutes or until tender but still crunchy. Stir into cheese sauce. Pour over cooked pasta and serve with additional Parmesan cheese.

Chicken and Vegetable Parmesan Pasta

SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Yield: Serves: 4

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 568

Total Fat 23.9g

Saturated Fat 12.7g

Trans Fat 6.4g

Polyunsaturated Fat 3.2g

Cholesterol 112g

Sodium 775g

Carbohydrates 54g

Protein 34g

Dietary Fiber 9g

Vitamin A 895g

Vitamin C 7g

Calcium 551g

Iron 3g