10 Minute Chicken Taco Salad
In The Refrigerated Meat Case
PREP TIME: 15min COOK TIME: 10min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 14g||22%|
|Saturated Fat 2.5g||13%|
|Total Carbs 51g||17%|
|Dietary Fiber 5g||20%|
|Vitamin A 30%|
|Vitamin C 70%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tbsp. olive oil
1 clove garlic, minced
16 spears asparagus, 1-inch pieces
1 8 oz. pkg. button mushrooms, sliced
1 medium red bell pepper, chopped
1 cup chicken stock
2 tbsp. parsley, chopped
8 oz. bow tie pasta (1/2 box), cooked
1/4 cup Parmesan cheese, grated
In a large skillet, heat the olive oil over medium-high heat. Add the garlic and sauté for 30 seconds. Add the asparagus, mushrooms and red bell pepper. Sauté for 2 to 3 minutes until the vegetables are slightly softened.
Add the chicken stock and bring to a boil. Reduce the heat and simmer for 2 to 3 minutes until the vegetables are cooked but still slightly firm.
Add the chicken and the pasta. Toss to coat. Cook until heated through.
Remove the skillet from the heat. Toss with the parsley and Parmesan cheese. Divide the pasta onto 4 plates and serve with extra Parmesan cheese on the side if desired.
Sautéed Asparagus and Mushroom Chicken PastaAdd Your Comment