Tuesday, March 23, 2010
Basil Chicken Primavera with Alfredo Sauce 339 Calories, 9.95g Fat
Delicious Garlic and Basil Chicken with assorted vegetables in a rich Alfredo sauce covering whole wheat pasta. YUM YUM Good!
16 Asparagus Spears
1 Green Bell Pepper
1 Red Bell Pepper
1 Medium Onion
1 Pound Boneless Skinless Chicken Breast
2 Garlic Cloves
2 tbsps Extra Virgin Olive Oil
1/4 Cup Classico Traditional Basil Pesto
1/2 Cup Classico Roasted Red Pepper Alfredo
1.Clean and cut 16 Asparagus Spears into 1 inch pieces. Clean, peel and slice 5 Medium Carrots. Clean, seed and dice 1 Red Bell Pepper and 1 Green Bell Pepper. Thinly slice one medium onion. Thinly slice 1 LB of Boneless Skinless Chicken Breast.
2.Cook Whole Wheat Pasta as indicated on box.
3.Place 1 tbsp of extra virgin olive oil and 2 tbsp of Classico Traditional Basil Pesto in large skillet over medium heat, add asparagus and carrots, stir well, cover with lid and cook for 5 minutes, stirring frequently. Remove lid, add red/green bell pepper, cook an additional 5 minutes, add onion and cook until onion is transparent. Now pour vegetables in a large bowl.
4.In the same pan, add 1 tbsp olive oil and 2 tbsp Classico Traditional Basil Pesto Sauce, grate two garlic cloves and add chicken, cook completely. When chicken done, add vegetables back to pan, add 1/2 cup Classico Roasted Red Pepper Alfredo Sauce, stir well and heat thoroughly.
Makes 8 servings of approx 1 cup pasta and 1 cup chicken/vegetables mixture. ENJOY!
Here's the skinny:
Fat Grams: 9.95g
Weight Watcher Points: Approx 7 PTS