Chicken, Pasta, Peas and Cheese
1. Preheat oven to 350 degrees. Bring a large pot of water to a boil, and cook pasta as directed.
2. Season chicken with salt and pepper. In a large skillet sautee chicken until lightly browned. Once the chicken is cooked, remove from pan and set aside.
3. Add garlic, sundried tomatoes, and chicken broth to the hot skillet. Allow it to come to a boil. Reduce heat and simmer, uncovered, for about 10 minutes until tomatoes are tender. Add cream and bring to a boil, stirring. Take off heat and add the chicken and peas.
5. Pour the chicken and sauce over the pasta and toss. Place in a baking dish and top with shredded parmesan cheese.
6. Bake in preheated oven 5-7 minutes until cheese melts.
**To prepare as a freezer meal, cook past 1/2 of the time. Prepare as above, placing in oven proof container and allowing to cool. Cover and freeze. To prepare, defrost and bake as above.
The original recipe called for 3 strips of bacon instead of butter, one cup of mushrooms instead of peas, and fresh basil as a garnish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (245g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 498 | ||
Calories from Fat: 166 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.4g | 25 % | |
Saturated Fat 10.3g | 52 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 97.6mg | 30 % | |
Sodium 642mg | 22 % | |
Potassium 617.2mg | 16 % | |
Total Carbohydrate 52.9g | 16 % | |
Dietary Fiber 7.9g | 31 % | |
Sugars, other 45g | ||
Protein 31.5g | 45 % | |
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: 498
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