Kids love this creamy chicken and pasta dish! You may even get them to eat the vegetables!
1/2 pound bowtie or other whole wheat Pasta 2 tablespoons Olive oil3 Garlic cloves, minced1 1/4 cup Broccoli florets1 yellow Zucchini, cubed1 red bell Pepper, seeded and sliced1/2 pound Asparagus, cut into quarters1 cup frozen Peas1 cup 1% low-fat Milk1/2 cup low-fat Sour cream3 tablespoons minced fresh Parsley3 tablespoons minced fresh BasilSalt and Pepper to taste1 sliced grilled Chicken breast
Cook pasta in a large pot of boiling water until al dente (still has a bite). Once cooked, drain pasta and set aside. Heat oil in large sauté pan, add garlic and toast lightly. Add broccoli, zucchini, bell pepper, asparagus and frozen peas, gently toss until cooked, but crisp. Add milk, sour cream, salt and pepper to vegetables and stir until sour cream has melted into milk. Once you have a creamy sauce (approx. 2 mins), toss in pasta and cook for a few more minutes. Sprinkle parsley and basil just before serving.Top pasta with grilled chicken before serving.
Serve with crusty French bread and a green salad.Use fat-free milk or reduce the olive oil in this dish to lower the fat and calories.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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