chcken parm baked pasta
preheat oven to 475
-add tomatoes to the bowl of your food processor and pulse until coarsely chopped
-set an oven safe skillet over medium high heat
-add oil garlic oregano red pepper and salt and cook until fragrant- about one min
-add the chopped tomatoes the water 1 cup of chicken broth and the pasta to the pan stirring to combine
- bring the mixture to a vigorous simmer then cover the pan and continue simmering until the pasta is tender about 16-18 mins
-once tender, remove the cover and stir in the 3/4 cup of Parmesan cheese the pepper and the chicken
if the mixture seems dry mix in as much of the remaining 1/2 chicken broth
sprinkle the top with the mozzarella cheese and remaining Parmesan cheese
transfer to pan and bake for 5-10 mins
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (702g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 611 | ||
Calories from Fat: 94 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 77.1mg | 24 % | |
Sodium 27180mg | 937 % | |
Potassium 1855.7mg | 49 % | |
Total Carbohydrate 75.2g | 22 % | |
Dietary Fiber 9.5g | 38 % | |
Sugars, other 65.6g | ||
Protein 55g | 79 % | |
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: 611
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