2 c. uncooked spiral pasta
1 lb. boneless, skinless chicken breasts, cubed
2 garlic cloves, minced
2 T. butter
1 pkg. (16 oz.) frozen broccoli, cauliflower and carrots, thawed
3/4 c. half-and-half
1/2 c. grated Parmesan cheese
1/2 t. salt
1/4 t. pepper
Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken and garlic in butter until chicken is no longer pink. Add the vegetables and half-and-half; cook until vegetables are tender. Drain pasta. Add the pasta, cheese, salt & pepper to the skillet; cook and stir until heated through.
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Tips: This is a very tasty pasta dish and gets you your protein, veggies and carbs all in one skillet. I used fat free half-and-half to cut down on calories. The sauce was a little thin but still very flavorful. If you are looking for a very creamy sauce and aren't worried about calories, try using whipping cream in place of the half-and-half. I also shared this recipe at All the Small Stuff's Tuesday at the Table.
Recipe adapted from Taste of Home's 2003 Quick Cooking Annual Recipes