Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 301.5
- Total Fat: 8.7 g
- Cholesterol: 26.3 mg
- Sodium: 25.8 mg
- Total Carbs: 46.1 g
- Dietary Fiber: 9.2 g
- Protein: 18.2 g
View full nutritional breakdown of Roasted Veggies w/Pasta & Chicken calories by ingredient
Roasted Veggies w/Pasta & Chicken
Submitted by: SILVER1110Introduction
I LOVE this dish!! Fantastic fresh or frozen! My friends & family just about demand leftovers when I cook this! I LOVE this dish!! Fantastic fresh or frozen! My friends & family just about demand leftovers when I cook this!Number of Servings: 8
Ingredients
-
2 zucchini, sliced longways
2 summer squash, sliced longways
1 large eggplant, peeled, sliced longways
1 medium onion, sliced
2-3 portabella mushrooms, cleaned & sliced
1 rotisserie chicken, white meat only, chopped
1 box Ronzoni Healthy Harvest whole wheat penne rigate
3 tbsp extra light olive oil
Directions
-Arrange veggies on a large rimmed baking sheet.
-Lightly drizzle with extra light olive oil as needed
-Roast veggies 30 minutes at 350 or until done
-Cook box of pasta per directions & drain
-Mix veggies, pasta & chicken in large bowl
While not included in the ingredients, season to preference. I use granulated garlic and Tastefully Simple Garlic Pepper seasoning. Can also top with a little bit of feta cheese. YUM!
Number of Servings: 8
Recipe submitted by SparkPeople user SILVER1110.
-Lightly drizzle with extra light olive oil as needed
-Roast veggies 30 minutes at 350 or until done
-Cook box of pasta per directions & drain
-Mix veggies, pasta & chicken in large bowl
While not included in the ingredients, season to preference. I use granulated garlic and Tastefully Simple Garlic Pepper seasoning. Can also top with a little bit of feta cheese. YUM!
Number of Servings: 8
Recipe submitted by SparkPeople user SILVER1110.
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