Rigatoni w/Chicken & Pesto w/Spinach Fresh Fruit Salad Recipe
Make Half Your Plate Fruits & Veggies
|Adding cooked fresh or frozen vegetables to a favorite frozen entrée is an easy way to add color and nutrition to an already tasty dish. Try adding your family’s favorite vegetable, such as broccoli, tomatoes, or bell peppers. Served with a fresh spinach salad that uses raspberry vinegar to give the light, basil vinaigrette dressing a bright note, this meal is perfect for a family dinner.|
|Preparation Time: 20 minutes|
|Cook the STOUFFER’S® Rigatoni with Chicken and Pesto according to package directions. For the mixed vegetables, cook according to package directions for stovetop. Meanwhile, combine vinegar, oil, sugar, basil, and salt in small bowl; whisk until blended. Combine spinach, apple, kiwifruit, oranges, and strawberries in large bowl. Add dressing to salad; toss well to coat. Sprinkle salad with nuts. Once the Rigatoni with Chicken and Pesto is done, combine in large bowl. Serve immediately.
Complete this Plate: Serve with an 8 oz glass of non-fat milk.
Tips for Fast, Nutritious Meals
|Fruits & Veggies per Serving
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