Rigatoni Primavera with Chicken Boil 12 oz rigatoni as pkg directs, reserving 1 cup cooking water before draining. Meanwhile heat 2 Tbsp olive oil in a large nonstick skillet over medium-high heat. Add a 9-oz bag fresh California stir-fry vegetables and a 10-oz pkg cooked chicken strips; sautÃ(c) 2 minutes. Add 1 Tbsp chopped garlic; cook 1 minute. Stir in 1 cup chicken broth. Reduce heat, cover and simmer 3 minutes or until vegetables are just tender. Toss with drained pasta, 1/2 cup grated Parmesan, 1/4 cup thin strips fresh basil and reserved cooking water as needed. Per serving: 546 cal, 33 g pro, 71 g car, 4 g fiber, 14 g fat (4 g sat fat), 48 mg chol, 971
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