Chicken, vegetables and pasta
1. Slice zucchini and squash
2. Chop broccoli into florets
3. Slice onions
4. Dice chicken
5. Into cast iron skillet put olive oil, onions and garlic into skillet on low heat
6. Cook until onions are starting to clear
7. In separate pot cook pasta for 8 mins (with salt and olive oil)
8. (Remove onions?) Add chicken to skillet, cook on M/Low until almost brown, turning
9. Add broccoli
10. Add zucchini
11. Cook until everything's done (!)
12. Drain pasta and add to skillet
13. Add pasta sauce, turn heat to high
14. Add heavy cream to taste (creamy sauce)
15. Season (salt and pepper?) and serve
16. Top with parmesan
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (393g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 372 | ||
Calories from Fat: 40 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 112.1mg | 34 % | |
Sodium 192.8mg | 7 % | |
Potassium 1036.8mg | 27 % | |
Total Carbohydrate 44g | 13 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 39.3g | ||
Protein 39.9g | 57 % | |
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: 372
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