Try this Chicken and Penne Pasta Toss recipe, or contribute your own.
Suggest a better descriptionHeat oil over medium-high; saute chicken 5-7 minutes or until no pink remains. Meanwhile, in large saucepan, combine ICBINB and creamer over medium heat. Bring to a boil, stirring occasionally. Reduce heat to low and add parmesan, garlic, salt, and pepper. Stir until smooth; add tomatoes. Cook and drain the penne, then add cream mixture and chicken to pasta; heat on medium until warm (3-5 minutes), stirring constantly. By the way--you can add the chicken to the cream/tomato mixture and freeze it for later use. I use this recipe when I do "Once-A-Month Cooking." Recipe by: adapted from iQVC recipe (lower fat) Posted to MC-Recipe Digest by "Shelley"
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Serving Size: 1 Serving (311g) | ||
Recipe Makes: 4 | ||
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Calories: 623 | ||
Calories from Fat: 107 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 204.9mg | 63 % | |
Sodium 694.7mg | 24 % | |
Potassium 1331.8mg | 35 % | |
Total Carbohydrate 74.3g | 22 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 71.4g | ||
Protein 54.2g | 77 % | |
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: 623
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