Cook pasta in boiling water 8 - 10 minutes, until al dente. Drain and transfer to a large bowl.
Heat 1 tbsp olive oil in large skitter over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add remaining oil. Stir in garlic, asparagus, mushrooms and red pepper flakes. Cook until asparagus is just tender. Stir in chicken and cook another 2 minutes to blend flavors.
Toss chicken mixture in bowl with pasta. Sprinkle with parmesan cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (161g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 31 (14%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 52.4mg||16 %|
|Sodium 94.9mg||3 %|
|Potassium 371.8mg||10 %|
|Total Carbohydrate 34.4g||10 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 33g|
|Protein 13.4g||19 %|
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: 220
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!