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Chicken Rigatoni with Broccoli and Peppers

  • Prep 10 min
  • Total 30 min
  • Ingredients 6
  • Servings 4

Ingredients

2 1/2
cups uncooked rigatoni pasta (7 oz)
2
cups chopped fresh broccoli
1
medium red, orange or yellow bell pepper, cut into 1-inch pieces
1
cup cut-up cooked chicken
1/2
cup reduced-fat Alfredo pasta sauce (from 10-oz container)
1/4
cup finely shredded Parmesan cheese (1 oz), if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
Calories from Fat
70
% Daily Value
Total Fat
7g
11%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
370mg
16%
Potassium
380mg
11%
Total Carbohydrate
49g
16%
Dietary Fiber
4g
17%
Sugars
4g
Protein
21g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
80%
80%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Fast and flavorful. A quick dinner with veggies and leftover chicken provides plenty of vitamins and minerals.

Directions

  • 1 Cook pasta as directed on package, adding broccoli and bell pepper for last 2 minutes of cooking. Drain; return to saucepan.
  • 2 Stir in chicken and Alfredo sauce. Cook over low heat about 4 minutes, stirring occasionally, until chicken and sauce are hot. Sprinkle with cheese.

Fast and flavorful. A quick dinner with veggies and leftover chicken provides plenty of vitamins and minerals.

Rate and Comment

Fast and flavorful. A quick dinner with veggies and leftover chicken provides plenty of vitamins and minerals.