Try this Chicken Pasta with Pesto recipe, or contribute your own.
Suggest a better descriptionPrepare Pesto. Cook rigatoni as directed on package; drain. Cook zucchini, onion and carrot in oil in 10-inch skillet over medium heat 3 to 4 minutes, stirring frequently, until zucchini is crisp-tender. Stir in chicken. Heat about 3 minutes or just until chicken is hot. Stir in rigatoni and pesto. Toss until well coated. Heat until hot. 6 servings. directions for pesto: Place all ingredients in blender in order listed. Cover and blend on medium speed about 2 minutes, stopping blender occasionally to scrape sides, until almost smooth. From the files of Al Rice, North Pole Alaska. Feb 1994
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Serving Size: 1 Serving (803g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3189 | ||
Calories from Fat: 1934 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 214.9g | 287 % | |
Saturated Fat 122.9g | 615 % | |
Monounsaturated Fat 67.7g | ||
Polyunsanturated Fat 11.1g | ||
Cholesterol 616.3mg | 190 % | |
Sodium 10713.8mg | 369 % | |
Potassium 1035mg | 27 % | |
Total Carbohydrate 38.4g | 11 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 37.3g | ||
Protein 271.2g | 387 % | |
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: 3189
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