Chicken & Pasta Primavera Recipe Serves 6
Prep Time 20 min
Cook Time 15 min

Nutritional Information

Serving Size per serving
Amount Per
Calories 460
Calories from Fat 110
Total Fat 12 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 50 mg
Sodium 530 mg
Total Carbs 60 g
Dietary Fiber 6 g
Sugars 13 g
Protein 27 g
Vitamin A 25 %
Vitamin C 140 %
Calcium 6 %
Iron 10 %

Chicken & Pasta Primavera

For your perfect vegetable assortment, shop at your supermarket salad bar!


  • 3 Tbsp. olive oil
  • 6 cups assorted cut-up fresh vegetables, (broccoli florets, red and/or green bell pepper, onion, zucchini and/or yellow squash)
  • 1 jar (1 lb. 8 oz.) Ragu® Sauce
  • 1 Tbsp. fresh basil leaves or 1 tsp. dried basil leaves
  • 12 ounces fettuccine, cooked and drained


  1. Heat 1 tablespoon olive oil in a large skillet over medium heat and brown chicken; remove and set aside.
  2. Add remaining 2 tablespoons olive oil in same skillet and cook vegetables, stirring occasionally, 6 minutes or until vegetables are tender. Return chicken to skillet. Stir in Sauce and cook 2 minutes or until chicken is thoroughly cooked. Stir in basil. Serve over hot fettuccine. Sprinkle, if desired, with grated Parmesan cheese.
  • Cost per recipe*: $13.22. Cost per serving*: $2.20. *Based on average retail prices at national supermarkets.

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