Cook pasta in a large pot of salted boiling water until al dente, about 8 min. Meanwhile, snap off and discard woody ends of asparagus. Then, slice spears into 2 inch pieces. Set aside to add to pasta during last 3 min. of cooking. Meanwhile, cut chicken into strips. Heat oil in a large frying pan set over medium heat. Add chicken. Stir often until cooked through, about 3 min. Stir in wine, basil and cheese. Drain pasta and asparagus. Toss with chicken. Season with salt and pepper.
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 149 | ||
Calories from Fat: 26 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 71.2mg | 22 % | |
Sodium 163.3mg | 6 % | |
Potassium 305.4mg | 8 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 28.5g | 41 % | |
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: 149
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