• heat the oriole in a 12 inch skillet over medium heat
• add asparagus and peas, cook for seven minutes or until the asparagus is tender-crisp, stir occasionally
• stir the Alfredo sauce and chicken in the skillet and cook for two minutes or until the chicken is heated through
• stir the pasta in the skillet and toss to coat. Serve immediately
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (978g)|
|Recipe Makes: 1|
|Calories from Fat: 33 (41%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 72.4mg||2 %|
|Potassium 102.5mg||3 %|
|Total Carbohydrate 9.1g||3 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 6.1g|
|Protein 3.5g||5 %|
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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: 81
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