1. Cook and drain spaghetti. While pasta is cooking, heat broth in 10" skillet over medium heat. Cook asparagus, tomatoes, garlic, bell pepper and onion in broth 5 minutes. Stir in chicken. Cook 4-6 minutes, stirring constantly, until asparagus is crisp-tender and chicken is no longer pink in center. 2. Stir in spaghetti and remaining ingredients. Toss about 30 seconds or until heated through. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (361g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 90 (17%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 98.4mg||30 %|
|Sodium 534.7mg||18 %|
|Potassium 676.4mg||18 %|
|Total Carbohydrate 63.1g||19 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 60g|
|Protein 42g||60 %|
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: 520
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!