- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 382.4
- Total Fat: 6.4 g
- Cholesterol: 52.6 mg
- Sodium: 395.5 mg
- Total Carbs: 54.6 g
- Dietary Fiber: 8.9 g
- Protein: 30.1 g
Erika's Veggie and Chicken PastaSubmitted by: LILREDSILLYBUNS
-Chicken Breast, no skin, 3.2 ounces
-Tomatoes, .5 medium whole
-Spinach, fresh, 23 grams (1.8 oz)
-Garlic, Minced, Spice World 1 tsp
-Olive Oil, 1 1tsp
-Pompeian White Cooking Wine, 3 tbsp
-Squash, Yellow, Fresh, 43 gram(s) (1.5 oz)
-zuchini, 28 gram(s) (1 oz)
*make pasta according to pkg directions.
*i used leftover chicken for this so make sure to cook your chicken prior if you are using raw chicken.
-in saute pan use OOil to saute garlic, squash and zuchini. --Once it gets softened, add tomatoes and chicken stir about 3 min if chicken is already warm going into the pan, and about 5-10 if its from the fridge (already cooked).
-add white cooking wine and let simmer and add the spinch. -once everythings hot and spinach is sauteed toss with the pasta.
-add any spices you may want to make it your own...enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user LILREDSILLYBUNS.