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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
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Roasted Veggies w/Pasta & Chicken

Submitted by: SILVER1110

Introduction

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.






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