Spring pasta Primavera
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INGREDIENTS
INSTRUCTIONS
• 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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (978g) | ||
| Recipe Makes: 1 | ||
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| Calories: 81 | ||
| Calories from Fat: 33 (41%) | ||
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| Amt Per Serving | % DV | |
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| 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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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. |
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Calories per serving: 81
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