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Directions
1. Cook pasta according to package directions; drain.
2. Meanwhile, lightly coat the rack of an indoor electric grill with cooking spray. Preheat grill. Place chicken on grill rack. If using a grill with a cover, close lid. Grill until chicken is no longer pink (170 degrees F). (For a covered grill, allow about 6 minutes. For an uncovered grill, allow 12 to 15 minutes, turning once halfway through grilling.) Cut chicken into bite-size pieces.
3. For dressing, in a small bowl whisk together 3 tablespoons oil, vinegar, orange peel, orange juice, honey, mustard, salt, and pepper; set aside.
4. In a 5- to 6-quart Dutch oven heat 1 teaspoon oil over medium-high heat. Add tomatoes and garlic; cook for 1 minute, stirring frequently. Stir in pasta and chicken; remove from heat.
5. Gradually add spinach and dressing to chicken mixture, tossing gently until spinach is slightly wilted. Transfer mixture to a serving bowl. Sprinkle with cheese and pine nuts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (413g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 448 | ||
Calories from Fat: 135 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 107.2mg | 33 % | |
Sodium 523.5mg | 18 % | |
Potassium 1203.7mg | 32 % | |
Total Carbohydrate 36.1g | 11 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 29.7g | ||
Protein 42.9g | 61 % | |
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: 448
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