Wednesday, October 27, 2010

Creamy Chicken and Rotini Primavera

I've been on the lookout for quick, yet healthy-ish recipes for the family. We're eating less red meat, and more of the other stuff, which means Blake has been tired of the same old chicken recipes. This primavera is pretty delish, and the sauce is lighter since you make it yourself. Easily 30 minutes or less from start to finish. Ta-da!

Creamy Chicken and Rotini Primavera

1/2 lb. dry rotini
2 T. vegetable oil
1 lb. boneless, skinless chicken breast; cubed
1 lb. frozen vegetable mix, thawed or fresh veggies
4 oz. Neufchatel cheese {reduced fat cream cheese}
1/2 c. Italian dressing
1/2 c. milk {the recipe calls for 2%, but I used 1%}

Cook rotini according to package directions. Drain and keep warm.

Heat oil in skillet over medium heat. Add chicken breast cubes and cook until chicken is no longer pink.

Combine cream cheese, dressing, and milk. Whisk until smooth.

Add vegetables and sauce to the chicken and cook until heated through.

**I added the vegetables first and cooked them for a couple of minutes before adding the sauce. I also tossed my pasta together with the chicken mixture as a one pot dish, instead of spooning the mixture over the noodles on my plate. It tastes great with Parmesan cheese! :)

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