Dice peppers and onion and add to crock pot with ¼ cup water. Add jalapeños, chiles and tomatoes. Boil chicken breasts on low heat until cooked thoroughly, approximately 45-60 minutes. Shred chicken and set aside. Prepare pasta.
Slice Velveeta cheese and place on top of pasta. Add chicken and veggies over cheese and pasta, mix, and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (888g) | ||
Recipe Makes: 2 | ||
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Calories: 447 | ||
Calories from Fat: 67 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 146.2mg | 45 % | |
Sodium 183.4mg | 6 % | |
Potassium 1680.5mg | 44 % | |
Total Carbohydrate 36.7g | 11 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 27.7g | ||
Protein 59.5g | 85 % | |
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: 447
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