Try this Roasted Red Pepper with Chicken, Peas, Yellow Squash Basil over Fettuccine recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400F. Place chicken on a baking tray and sprinkle with salt and pepper and brush with 1 tsp. of vegetable oil. Bake until cooked through, about 15 minutes depending on thickness. Allow to cool, then chop into bite-sized pieces. Reserve.
This delicious recipe has pasta with chicken, red peppers, squash and a ton of nutrients making a well-balanced meal. A perfect healthy pasta dish!
To make the pesto, place the red pepper, garlic, Parmigiano and sriracha in the bowl of a food processor. With the blade running, drizzle in the olive oil until a fairly smooth sauce forms. Taste and adjust seasoning if desired. Reserve.
Bring a large pot of salted water to the boil. Cook the fettuccine according to package directions. Drain and reserve.
Heat a large sauté pan over medium heat. Add the remaining 2 tsp. of vegetable oil and sauté the onion and yellow squash until lightly browned, about 5 minutes. Add the peas, reserved chicken and roasted red pepper sauce. Stir together then toss with the fettuccine and basil. Divide between 4 bowls and sprinkle with additional basil.
*Note: To reduce sodium, roast a fresh medium-sized sweet red pepper on the grill, over an open flame or in the oven until skin is black and charred. Let cool in paper bag, then peel off skin and chop.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (155g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 275 | ||
Calories from Fat: 204 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 13.7g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 16.5mg | 5 % | |
Sodium 291.7mg | 10 % | |
Potassium 301.5mg | 8 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 7g | ||
Protein 9.7g | 14 % | |
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: 275
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