Lemon Chicken Pasta Toss


  • 8 oz (250 g) uncooked radiatore pasta
  • 1 medium onion
  • 1 small carrot, peeled
  • 1 small red bell pepper
  • 3   garlic cloves, pressed
  • 2 cups (500 mL) small broccoli florets
  • 1/4 tsp (1 mL) salt
  • 2 cups (500 mL) diced cooked chicken breasts
  • 1 cup (250 mL) prepared Alfredo sauce
  • 1/2 cup (125 mL) hot water
  • 1   lemon, cut in half crosswise
  • 1 oz (30 g) grated fresh Parmesan cheese (about 1/4 cup/50 mL packed)
  •  Snipped fresh parsley and coarsely ground black pepper (optional)


  1. Cook pasta for 2 minutes less than package directions; drain. Meanwhile, chop onion and slice carrot using Utility Knife with Honing Case. Slice bell pepper into strips; cut strips in half. Lightly spray Stir-Fry Skillet with vegetable oil using Kitchen Spritzer. Heat Skillet over medium high-heat 1-3 minutes or until hot. Cook and stir onion, carrot and garlic over medium heat 4-5 minutes or until carrots are crisp-tender. Combine bell pepper, broccoli and salt in large microwave-safe bowl. Microwave, covered, on HIGH 1-2 minutes or until vegetables are crisp-tender.

  2. Add pasta, steamed vegetables, chicken, Alfredo sauce and water to skillet. Squeeze lemon halves over pasta; cook and stir until heated through. Sprinkle with cheese, parsley and black pepper, if desired.


  • 6  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 340, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 80 mg, Carbohydrate 35 g, Protein 27 g, Sodium 530 mg, Fiber 3 g

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