https://tops.ads.webstophq.com/Recipes/Detail/7428/
Good news! This quick, yet tasty, meal is a good source of vitamin C from the combination of pasta sauce and pepper.
Yield: 6 servings
Preparation Time: 30 min; Total Time: 30 min
1 | pound | boneless skinless chicken breasts, cut into bite size pieces | |
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1 | green bell pepper, chopped | ||
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1 | small onion, cut into thin wedges | ||
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1 | jar | (24 ounce) spaghetti sauce | |
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2 | cups | mostaccioli or penne pasta, cooked, drained | |
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1 | package | (8 ounce) Kraft Shredded Low Moisture Part Skin Mozzarella Cheese, divided | |
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Yield: 6 servings
Approximate Nutrient Content per serving:
Calories: | 370 | |
Calories From Fat: | 108 | |
Total Fat: | 12g | |
Saturated Fat: | 5g | |
Cholesterol: | 65mg | |
Sodium: | 780mg | |
Total Carbohydrates: | 34g | |
Dietary Fiber: | 3g | |
Sugars: | 8g | |
Protein: | 31g |
15%DV vitamin A, 30%DV vitamin C, 30%DV calcium, 15%DV iron
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 5 minutes.
Add vegetables; cook 5 minutes or until chicken is done and vegetables are crisp-tender.
Add sauce and pasta; cook 5 minutes or until heated through, stirring occasionally.
Stir in 1 cup cheese; top with remaining cheese. Cover; let stand 2 minutes or until cheese is melted.
Special Extra:
For a spicier flavor, add 1/4 tsp. crushed red pepper with the spaghetti sauce.
Recipe and photo courtesy of Kraft Foods
www.KraftRecipes.com
Please note that some ingredients and brands may not be available in every store.
https://tops.ads.webstophq.com/Recipes/Detail/7428/
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