- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 284.1
- Total Fat: 4.6 g
- Cholesterol: 33.4 mg
- Sodium: 90.2 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 4.8 g
- Protein: 23.8 g
asparagus, spinach, sundried tomato, chicken and pastaSubmitted by: BLONDEGIRL10
Asparagus, fresh, 14 spear, medium (5-1/4" to 7" long)
Garlic, 4 clove
Extra Virgin Olive Oil, 1 tbsp
Parmesan Cheese, grated, 1 tbsp
Crushed Red Pepper , .5 tsp
Spinach, fresh, 0.5 package (10 oz)
Barilla Plus Mini Penne, 14.5 oz box
Chicken Breast, no skin, 1 pound
Sundried Tomatoes 8 halves
Flax oil (omega3 - 7700 mg), .5 tbsp (if you have, if not add another 1/2 tbsp of olive oil)
-Cut chicken into bite size pieces, Brown chicken in non stick pan with Pam.
remove chicken, set aside.
- Add tablespoon of olive oil to the pan. Cook and stir garlic, asparagus, sundried tomatoes and red pepper flakes, add spinach a few minutes later and add tbsp of water, if needed. Cook veggies til tender.
- Stir chicken back in, add salt and pepper to your taste.
-Toss in pasta with chicken and veggie mixture.
-Sprinkle with Parmesan cheese and add .5 tbsp of flax oil or olive oil (if desired) .
makes 8- 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BLONDEGIRL10.