Lemon Chicken Parmesan Pasta


Total Time: 30 min(s)

Prep Time: 30 min(s)

Servings: 4

What You Need

  • 3 cups farfalle (bow-tie pasta), uncooked
  • 2 cups cut-up fresh asparagus spears (1-inch lengths)
  • 1 lb. boneless skinless chicken breasts, cut into thin strips
  • 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
  • 1/4 cup Italian dressing
  • zest from 1 lemon
  • 1/4 cup KRAFT Shredded Parmesan Cheese

Let’s Make It

  1. Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus to the boiling water for the last 3 min.
  2. Meanwhile, cook and stir chicken in large nonstick skillet on medium heat 3 to 4 min. or until no longer pink. Add broth, dressing and lemon zest; stir. Bring to boil; simmer on medium-low heat 3 to 5 min. or until chicken is done, stirring occasionally.
  3. Drain pasta mixture. Add to chicken mixture; mix well.  Serve topped with cheese.

Nutrition info

(Per Serving) 510 calories, 12g total fat, 3g saturated fat, 0g trans fat, 75mg cholesterol, 490mg sodium, 60g carbohydrate, 4g dietary fiber, 5g sugars, 39g protein, 0%DV vitamin D, 12%DV calcium, 10%DV iron, 6%DV potassium.

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.