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Suggest a better descriptionI found this on the Pillsbury site and it sounds really yummy. Ready in 25 minutes Heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 2 to 4 minutes or until no longer pink. Add bell pepper strips, chopped green onions and frozen vegetables with pasta. Cook 4 minutes or until pasta is tender, stirring occasionally. Stir in cream, cumin, salt and ground red pepper. Reduce heat to medium-low; cover and cook 5 minutes or until vegetables are crisp-tender. Spoon mixture onto serving platter; garnish with bell pepper rings and onion fans. 3 (1 1/2-cup) servings NUTRITION INFORMATION PER SERVING: SERVING SIZE: 1 1/2 Cups Calories 540 Calories from Fat 310 % DAILY VALUE : Total Fat 34 g 52% : Saturated 15 g 75% : Cholesterol 115 mg 38% : Sodium 930 mg 39% : Total Carbohydrate 34 g 11% : Dietary Fiber 5 g 20% : Sugars 9 g : Protein 25 g Vitamin A 100%, Calcium 10%, Vitamin C 100%, Iron 15%. DIETARY EXCHANGES: 2 Starch, 2 Lean Meat, 1 Vegetable, 5 1/2 Fat ? 1996 The Pillsbury Company Posted to brand-name-recipes by Lesa
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Serving Size: 1 Serving (1894g) | ||
Recipe Makes: 1 | ||
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Calories: 2742 | ||
Calories from Fat: 660 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73.3g | 98 % | |
Saturated Fat 20.3g | 101 % | |
Monounsaturated Fat 26.1g | ||
Polyunsanturated Fat 14.8g | ||
Cholesterol 1187.8mg | 365 % | |
Sodium 1117.6mg | 39 % | |
Potassium 4003.5mg | 105 % | |
Total Carbohydrate 181.9g | 54 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 177.7g | ||
Protein 319.3g | 456 % | |
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: 2742
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