Chicken Noodle Primavera
30Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
6 ounces dry wide egg noodles, uncooked
2 tablespoons Pure Wesson® Canola Oil, divided
1 pound boneless skinless chicken breasts, cut into bite-size pieces
3/4 teaspoon garlic salt, divided
1/8 teaspoon ground black pepper
1 pound fresh thin asparagus spears, tough ends trimmed, cut into 1-inch pieces
1 medium yellow summer squash, cut in half lengthwise, sliced (1 med = about 2 cups)
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
1 cup light Alfredo pasta sauce
Grated Parmesan cheese, optional
|% Daily Value|
|Total Fat||11 g||17%|
|Saturated Fat||3 g||15%|
|Dietary Fiber||3 g||12%|
|Vitamin C||10 mg||16%|
|Vitamin A||763 iu||15%|
Cook noodles according to package directions, omitting salt. Reserve 1/2 cup cooking water; drain remaining water. Return noodles to pan.
Meanwhile, heat 1 tablespoon oil in large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon garlic salt and pepper. Add to skillet; cook 5 to 7 minutes or until no longer pink in centers, stirring occasionally. Remove from skillet; set aside.
Heat remaining 1 tablespoon oil in same skillet. Add asparagus; cook 2 minutes or until crisp-tender, stirring frequently. Add squash and remaining 1/2 teaspoon garlic salt; cook 3 minutes more, stirring frequently. Add vegetable mixture, cooked chicken, drained tomatoes, Alfredo sauce and reserved water to noodles; toss to coat. Heat 2 minutes more or until hot. Top with cheese, if desired.
Serve Alexia® Artisan Ciabatta Rolls, prepared according to package directions, with the noodle dish.