Try this Pasta with Chicken and Grilled Veggies recipe, or contribute your own.
Suggest a better descriptionCook pasta al dente, set aside in hot water to keep hot. Lightly oil and grill chicken, eggplant, mushrooms, and roma tomatoes over med heat till done. Cook tomatoes on skin side only, so as not to lose any juice. Eggplant should be soft, tomatoes hot and lightly charred, and mushrooms and chicken cooked through. Cut chicken and eggplant into bite-sized pieces, and slice portobellos. (You can slice them first and grill the slices if you prefer) If the mushrooms are large, you may need to halve the slices. Cut tomato halves into two or four pieces, saving juice. Drain pasta, and toss with several drizzles of olive oil, garlic, basil, sundried tomatoes and 1/4 c cheese. Add chicken and veggies, toss again. Season to taste with s&p. Serve hot with the rest of the cheese. NOTE: The amounts may be played with, especially the amounts of chicken and pasta, and the mushrooms may be sauteed in butter rather than grilled if preferred. I really like the smoky taste from the grill.
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Serving Size: 1 Serving (675g) | ||
Recipe Makes: 4 | ||
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Calories: 744 | ||
Calories from Fat: 249 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.7g | 37 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 226.9mg | 70 % | |
Sodium 562.4mg | 19 % | |
Potassium 1588.1mg | 42 % | |
Total Carbohydrate 69.3g | 20 % | |
Dietary Fiber 11.1g | 44 % | |
Sugars, other 58.2g | ||
Protein 56.2g | 80 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 744
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