Lemon Chicken Pasta Toss

Ingredients:
8 ounces uncooked radiatore pasta

1 medium onion, chopped

1 small carrot, peeled

3 garlic cloves, pressed

1 small red bell pepper

2 cups small broccoli florets

1/4 teaspoon salt

2 cups diced, cooked chicken breasts

1 cup prepared Alfredo sauce

1/2 cup hot water

1 lemon, cut in half crosswise

1/4 cup (1 ounce) grated fresh Parmesan cheese

Snipped parsley and coarsely ground black pepper (optional)


Directions:
1. Cook pasta in (4-qt.) Casserole for 2 minutes less than package directions; drain. Meanwhile, chop onion using Food Chopper. Slice carrot using Crinkle Cutter. Lightly spray Stir-Fry Skillet with oil using Kitchen Spritzer. Cook and stir onion, carrot and garlic pressed with Garlic Press over medium heat 4-5 minutes or until carrots are crisp-tender. Meanwhile, slice bell pepper into strips; cut strips in half. Combine bell pepper, broccoli and salt in Large Micro-Cooker(R). 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 using Citrus Press; cook and stir until heated through. Grate Parmesan cheese over pasta using Deluxe Cheese Grater; sprinkle with parsley and black pepper, if desired.

Yield: 6 servings

Nutrients per serving: Light: 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

Cook's Tip: For extra flavor, season chicken breasts with Pantry Citrus & Basil Rub or Pantry Crushed Peppercorn & Garlic Rub and grill. Proceed as recipe directs.