fresh tomatoes, pasta, basil, garlic, olives, pine-nuts, capers,grated parmesan, baked chicken, shrimp,
cook pasta, add 1/3 cup olive oil, set aside,
roast seasoned chicken, cut bite sized, set aside
saute shrimp in 1/2 cup pesto, just until pink. set aside
cube tomatoes, 1", in large fry pan that fits in oven, 2 oz olive oil, add olives, capers, garlic, nuts and basil
saute high heat for about 5-6 min, add in 1/2 of pasta
add chx and shrimp, layer with parmesan
place rest of pasta on top, bake in 375* oven until lightly brown on top, serve hot
can add in a few splashes of balsamic for an extra zing
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 243 | ||
Calories from Fat: 79 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 200.4mg | 62 % | |
Sodium 348mg | 12 % | |
Potassium 390.4mg | 10 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1g | ||
Protein 38.1g | 54 % | |
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: 243
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