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CHICKEN NOODLE PRIMAVERA

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 6
INGREDIENTS
  • 6 ounces dry wide egg noodles, uncooked
  • 2 tablespoons Pure Wesson® Canola Oil, divided
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 3/4 teaspoon garlic salt, divided
  • 1/8 teaspoon ground black pepper
  • 1 pound fresh thin asparagus spears, tough ends trimmed, cut into 1-inch pieces
  • 1 1 med = about 2 cups medium yellow summer squash, cut in half lengthwise, sliced
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
  • 1 cup light Alfredo pasta sauce
  • Grated Parmesan cheese, optional
DIRECTIONS

Cook noodles according to package directions, omitting salt. Reserve 1/2 cup cooking water; drain remaining water. Return noodles to pan.

Meanwhile, heat 1 tablespoon oil in large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon garlic salt and pepper. Add to skillet; cook 5 to 7 minutes or until no longer pink in centers, stirring occasionally. Remove from skillet; set aside.

Heat remaining 1 tablespoon oil in same skillet. Add asparagus; cook 2 minutes or until crisp-tender, stirring frequently. Add squash and remaining 1/2 teaspoon garlic salt; cook 3 minutes more, stirring frequently. Add vegetable mixture, cooked chicken, drained tomatoes, Alfredo sauce and reserved water to noodles; toss to coat. Heat 2 minutes more or until hot. Top with cheese, if desired.