"This can be a little spicy depending on the heat of the chiles in the can. Ro-Tel® tends to be milder than Hatch® brand. You can also substitute asparagus, zucchini, and Cajun seasoning with broccoli, snap peas, and ginger for an Asian flavor." — KimH
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coarsely ground black pepper
large chicken tender strips
1 (10 ounce) can
diced tomatoes with green chile peppers (such as Hatch®)
(1 1/2-inch) sliced asparagus
baby carrots, thinly sliced
zucchini, halved and sliced
baby bella mushrooms, sliced
bell peppers, sliced
cloves garlic, minced
1 (12 ounce) package
no-yolk egg noodles
grated Parmesan cheese
shredded mozzarella cheese
I'm so glad I tried this recipe. I tasted great and it is pretty healthy with all the vegetables. It takes a little work but it is worth it. I like that it is a whole meal. You can add a green salad if you want, but it is really not necessary with all the vegetables in this dish. I made the dish as written with the exception of substituting green beans for asparagus and shell pasta for no yolk egg noodles because those are what I had on hand. I will definitely make it again.
I loved this recipe! It's often hard to find a healthy pasta dish without all the sauces, but this
one had great flavor, texture and looked pretty too. I will definitely try this with company. Easy and pretty quick.
Good. Better the next day.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Chicken and Veggie Pasta
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 104
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