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Chicken Florentine Primavera Pasta


  • 1 lb. (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 1/2 Tbsp. (22 mL) Becel® Oil, divided
  • 1 medium onion, chopped
  • 1 large carrot, shaved into long ribbons using a vegetable peeler, (1-1/2 cups/375 mL)
  • 2 medium zucchini or yellow squash, shaved into long ribbons using a vegetable peeler, (3 cups/750 mL)
  • 1 package Knorr® Sidekicks® Fettuccine Alfredo Pasta Side Dish
  • 2 cups (500 mL) baby spinach leaves
  • 2 tsp. (10 mL) lemon juice or lime juice

NUTRITIONAL INFORMATION

 

Amount per serving

Calories370
Calories from Fat110
Total Fat12g
Saturated Fat3g
Trans Fat0g
Cholesterol70mg
Sodium560mg
Total Carbs31g
Dietary Fiber6g
Sugars5g
Protein31g
Calcium15%
Iron20%
Vitamin C40%
Vitamin A100%

  • 1 Season chicken, if desired, with salt and pepper. Heat 1/2 tablespoon (7 mL) Oil in large nonstick skillet over medium-high heat and cook chicken and onion, stirring frequently, until chicken is thoroughly cooked, about 4 minutes; remove and set aside.
  • 2 Heat 1/2 tablespoon (7 mL) oil in same skillet over medium-high heat and cook half the carrots and squash, stirring occasionally, until vegetables are tender and golden around the edges, about 2 minutes. Remove vegetables and set aside. Repeat with remaining 1/2 tablespoon (7 mL) Oil and vegetables. Remove and set aside.
  • 3 Prepare Knorr® Sidekicks® Fettuccine Alfredo Pasta Side Dish in same skillet according to package directions, stirring in spinach during last 1 minute of cook time. Stir in chicken, vegetables and lemon or lime juice. Garnish, if desired, with chopped fresh cilantro and lemon or lime wedges.
See nutrition information for sodium content.
Tip: Carrots come in a variety of colors, try purple or yellow carrots to make this dish unique and colorful.