A popular recipe from the North Dakota Wheat Commission, this Whole Wheat Pasta with Chicken combines the flavors of chicken, vegetables and Alfredo sauce with whole wheat pasta to make a healthy dinner the whole family will love.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6
Equipment
Large stockpot
Medium saucepan
Ingredients
12ouncespenne whole wheat pasta, or similar shape
12ouncesskinless chicken breasts, cut in ¾-inch cubes
2tablespoonsolive oil, divided
1red or green bell pepper, cut in ¾-inch pieces
¾cupchopped onion
1tablespoonchopped garlic
8ouncesfresh mushrooms, sliced
1cupfrozen peas, slightly thawed
16ozjar Alfredo pasta sauce
2tomatoes cut in wedges
Salt and pepper to taste
Fresh grated Parmesan cheese, optional
Instructions
For the pasta with chicken
Cook pasta according to package; drain.
In medium saucepan on medium-high heat, brown chicken in 1 tablespoon oil until no longer pink in middle. Remove chicken from pan and set aside, leaving remaining oil in pan.
Add bell pepper, sauté 2 minutes; add onion and garlic, sauté until onion is clear, about 2 minutes; add to chicken.
Add 1 tablespoon oil to saucepan and sauté mushrooms until just wilted. Return chicken and vegetables to pan.
Add peas and pasta sauce. Bring to a boil.
Add tomatoes and heat 1 minute. Serve with Parmesan cheese.