2 cups whole grain rotini pasta
3 boneless chicken breasts
1 tablespoon olive oil
2 medium zucchini, diced
4 medium carrots, peeled and diced
2 medium yellow squash, diced
2 garlic cloves, minced
2 tablespoons fresh chopped basil
3/4 cup light Alfredo sauce
2 tablespoons shredded Parmesan cheese

8, 1 cup servings


Cook pasta according to package directions. Roast chicken breasts at 400 degrees F to an internal temperature of 165 degrees F, about 25-35 minutes. Dice chicken into bite sized pieces. In a large sauté pan, add olive oil, zucchini and carrots. Sauté until slightly cooked. Add yellow squash and garlic and sauté until all vegetables are tender. Remove from heat and stir in basil, diced chicken and pasta. Add Alfredo sauce and toss until ingredients are evenly coated. Reheat by tossing the ingredients in the sauté pan for 3-5 minutes over medium heat. Sprinkle with Parmesan cheese and serve.

Nutritional Analysis: 
230 calories
7 g fat
2.5 g saturated fat
40 mg cholesterol
210 mg sodium
27 g carbohydrate
4 g sugars
18 g protein

Farmers Market Squash Sauté

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

June, 2018

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