Quick and easy; light yet satisfying.
Prepare pasta according to directions; set aside. Heat oil in a large skillet over medium-high heat. Add bell pepper and asparagus; sauté 4 minutes or until crisp-tender. Add chicken, garlic, and oregano; sauté 2 minutes. Add tomatoes, sun dried tomatoes, and red pepper flakes. Reduce heat, and simmer 10 minutes, stirring occasionally.
Add pasta and black pepper, stirring well. Place about 1 1/2 cups pasta mixture into each of 4 bowls; top each serving with 1 tablespoon basil and 1 tablespoon shaved parmesan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (414g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 581 | ||
Calories from Fat: 48 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 66.1mg | 20 % | |
Sodium 252.8mg | 9 % | |
Potassium 993.9mg | 26 % | |
Total Carbohydrate 98.1g | 29 % | |
Dietary Fiber 15.2g | 61 % | |
Sugars, other 82.9g | ||
Protein 36.9g | 53 % | |
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: 581
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