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Chicken Apricot Pasta Toss

Nutrition Information
Calories: 240
Total Fat: 1.5g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 35mg
Sodium: 250mg
Carbohydrates: 38g
Dietary Fiber: 2g
Sugars: 7g
Protein: 19g
Vitamin A: 400iu (8%)
Vitamin C: 30mg (50%)
Calcium: 40mg (4%)
Iron: 1.8mg (10%)

Yield: Serves 4. 1-1/2 cups per serving.

1 spray vegetable oil cooking spray
1/2 red bell pepper, sliced
1 anaheim chile pepper, remove seeds and slice
1 zucchini, cut in half and slice in thin strips
1/4 cup chopped scallion
2 boneless, skinless chicken breast halves, sliced in thin strips
2 apricots, chopped (canned or fresh)
1/4 cup low sodium teriyaki sauce
1/2 cup water
3 cups cooked rotini pasta

Heat a large non-stick skillet over medium-high heat and spray with vegetable oil.

Saute peppers, zucchini, scallion and chicken strips for 3-5 minutes or until vegetables start to turn brown.

Turn heat down to medium and add the rest of the ingredients except for the pasta.

Cook until chicken strips are done - about 2 minutes.

Add pasta and toss.

Total Preparation & Cooking Time: 25 min. (15 Prep, 10 Cook)

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