|Prep Time||20 min|
|Cook Time||15 min|
|Serving Size per serving|
|Calories from Fat||110|
|Total Fat||12 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbs||60 g|
|Dietary Fiber||6 g|
|Vitamin A||25 %|
|Vitamin C||140 %|
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
- Heat 1 tablespoon olive oil in a large skillet over medium heat and brown chicken; remove and set aside.
- 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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