Penne, alfredo, pesto, chicken, roasted red pepper
Pre-heat oven to 375
Spray casserole dish with non-stick spray
Sauté chicken
Boil and cook pasta - 1 minute less than directed
Stir alfredo and pesto sauce together
Combine artichoke hearts, roasted red pepper, Italian cheese blend, chicken. Add cooked pasta and creamy pesto.
Transfer to casserole dish
Combine bread crumbs and parmesan cheese with olive oil and sprinkle over top
Bake 30-45 minutes, until golden brown and bubbling
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (210g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 282 | ||
Calories from Fat: 37 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 46.9mg | 14 % | |
Sodium 266.1mg | 9 % | |
Potassium 596mg | 16 % | |
Total Carbohydrate 49.6g | 15 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 42.7g | ||
Protein 13.7g | 20 % | |
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: 282
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