Rigatoni Primavera with Grilled Chicken

Makes 6 servings

Ingredients

12 oz. rigatoni 2 tbsp olive oil 9 oz. fresh stir‑fry vegetables 10 oz. cooked chicken strips 1 tbsp garlic, chopped 1 cup low sodium chicken broth 1/2 cup grated parmesan cheese 1/4 cup fresh basil

Directions

Boil rigatoni as package directs, reserving 1 cup cooking water before draining. Meanwhile, heat olive oil in large skillet over medium‑high heat. Add stir‑fry vegetables and chicken strips, sauté for 2 minutes. Add garlic; cook 1 minute. Stir in broth, reduce heat, cover and simmer 3 minutes or until vegetables are just tender. Toss with drained pasta, parmesan, basil, and reserved cooking water as needed.

Per serving: 370 calories, 26 g protein, 46 g carbohydrates, 9 g fat, 2 g saturated fat, 170 mg sodium and 46 mg cholesterol