Leave out the chicken to convert to a vegetarian meal. Heat oven to 425 degrees. Grease a 7-by-11-inch baking dish. In a medium nonreactive bowl, mix onions, tomatoes, taco mix and black beans. Toss pasta with olive oil. Spread 1 cup tomato mixture on bottom of baking dish. Add cooked pasta. Dot with ricotta and then spread with a knife. Stir chicken pieces into remaining tomato mixture and spoon over ricotta. Sprinkle with shredded cheese. Bake 25 to 30 minutes. Serve immediately. From Sun-Sentinel Food Section, Thursday, July 20, 1995 "Meals in Minutes"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (440g)|
|Recipe Makes: 6|
|Calories from Fat: 112 (23%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 87.2mg||27 %|
|Sodium 674.1mg||23 %|
|Potassium 741.4mg||20 %|
|Total Carbohydrate 67.2g||20 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 57.5g|
|Protein 27.2g||39 %|
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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: 482
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