Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 339.1
- Total Fat: 10.3 g
- Cholesterol: 42.3 mg
- Sodium: 481.7 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 5.3 g
- Protein: 22.2 g
View full nutritional breakdown of Feta Chicken Farfalle with Veggies calories by ingredient
Feta Chicken Farfalle with Veggies
Submitted by: MICHELEKNYIntroduction
This delicious and filling pasta dish is loaded with vegetables! It's simple enough to make on a weeknight, yet looks fancy enough to serve to guests. This delicious and filling pasta dish is loaded with vegetables! It's simple enough to make on a weeknight, yet looks fancy enough to serve to guests.Number of Servings: 8
Ingredients
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Summer Squash, 1 medium, rough chopped
Zucchini, baby, 1 medium, rough chopped
Asparagus, fresh, 16 spears, rough chopped
Tomato, 1 medium, diced
Barilla Plus Farfalle, 14.5 oz box
Chicken Breast, no skin, 8 ounces, cut into bite-sized pieces
Garlic, 6 cloves, minced
Mushrooms, fresh, 8 oz, chopped
Low-Sodium/Low-Fat Chicken Broth, 1 cup
Olive Oil, 1 tbsp
Feta Cheese, 8 oz
Pepper, red or cayenne, pinch
Tips
Directions
Cook pasta according to directions on box.
In a large skillet, heat olive oil. Add garlic and cook for 2 minutes or until garlic softens. Add chicken and cook until browned. Season chicken with salt and pepper to taste.
Add chicken broth, squash, zucchini, asparagus and mushrooms to skillet. Cook over medium heat 5-10 minutes until vegetables are tender. Add a pinch of cayenne pepper.
Drain pasta and transfer to large bowl. Toss pasta with chicken and vegetable mixture. Top with diced tomato and feta cheese.
Serving Size: Makes 8 2-cup servings
In a large skillet, heat olive oil. Add garlic and cook for 2 minutes or until garlic softens. Add chicken and cook until browned. Season chicken with salt and pepper to taste.
Add chicken broth, squash, zucchini, asparagus and mushrooms to skillet. Cook over medium heat 5-10 minutes until vegetables are tender. Add a pinch of cayenne pepper.
Drain pasta and transfer to large bowl. Toss pasta with chicken and vegetable mixture. Top with diced tomato and feta cheese.
Serving Size: Makes 8 2-cup servings
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