Try this Pasta with Chicken and Sun-Dried Tomatoes recipe, or contribute your own.
Suggest a better description1. Bring a large pot of salted water to a boil; add the pasta, return to the boil and cook it to taste. 2. While the pasta is cooking, heat 2 tablespoons of the oil in a large saucepan over low heat. Add the scallions and garlic and cook for 2-3 minutes, stirring, until softened. Add the chicken and cook, stirring, for a couple of minutes to heat through. Add the cream, tomatoes and rosemary to the chicken mixture and stir. Let the flavors meld for about 5 minutes. Stir in the parmesan cheese, and when it has melted, taste to see if the sauce needs a little more cream, tomato or cheese. Stir in the parsley, salt and pepper and check for a balance of seasoning. 3. When pasta is cooked, drain throughly, and stir in remaining 1 tablespoon of oil. Combine the chicken mixture with the pasta and serve. 4. Pass more cheese on the side. Recipe by: Boston Globe Quick Fix Posted to MC-Recipe Digest V1 #894 by Kj375@aol.com on Nov 9, 1997
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 4 | ||
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Calories: 613 | ||
Calories from Fat: 345 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.4g | 51 % | |
Saturated Fat 16.4g | 82 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 189.3mg | 58 % | |
Sodium 276.9mg | 10 % | |
Potassium 626.3mg | 16 % | |
Total Carbohydrate 36.6g | 11 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 35.4g | ||
Protein 30.4g | 43 % | |
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: 613
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