Try this Pasta with Chicken and Vegetables recipe, or contribute your own.
Suggest a better description~Chicago Sun-Times, March 3, 1994 Bring a large pot of water to a boil; drizzle in a little olive oil. Add pasta and cook until al dente, about 10 minutes. Meanwhile, heat 2 tablespoons olive oil in a large, nonstick skillet. Add chicken, and cook over medium heat until the bottom begins to turn golden. Turn chicken over and cook 1 minute longer. Stir in garlic, asparagus (but not peas), scallions, carrots, broccoli, chicken broth, parsley and nutmeg. Cover and cook for about 5 minutes, or until chicken is cooked through and vegetables are tender-crisp. (If using peas, add after 3 minutes of cooking.) Remove from heat. Stir in roasted pepper and cherry tomatoes. When pasta is cooked, drain and return to pot. Toss with chicken, vegetables and Parmesan over medium heat until heated through. Season with salt and pepper. Serve immediately. Serves 6. Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on 1995b, .
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Serving Size: 1 Serving (2191g) | ||
Recipe Makes: 1 | ||
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Calories: 1880 | ||
Calories from Fat: 519 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.7g | 77 % | |
Saturated Fat 13.7g | 69 % | |
Monounsaturated Fat 27.2g | ||
Polyunsanturated Fat 9.7g | ||
Cholesterol 503.5mg | 155 % | |
Sodium 1436.6mg | 50 % | |
Potassium 4827.4mg | 127 % | |
Total Carbohydrate 193.8g | 57 % | |
Dietary Fiber 24.7g | 99 % | |
Sugars, other 169.1g | ||
Protein 151g | 216 % | |
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: 1880
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