Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 230.1
- Total Fat: 2.7 g
- Cholesterol: 45.6 mg
- Sodium: 263.5 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 5.3 g
- Protein: 25.4 g
View full nutritional breakdown of Chicken Pasta Vesuvio calories by ingredient
Chicken Pasta Vesuvio
Submitted by: TUESDAYSIntroduction
This quick and easy adaptation of an Italian favorite gets rid of the calories but retains the flavor and packs plenty of veggies and protein! This quick and easy adaptation of an Italian favorite gets rid of the calories but retains the flavor and packs plenty of veggies and protein!Number of Servings: 6
Ingredients
-
2 boneless, skinless chicken breasts, diced
1/2 cup onion, chopped
2 tsp garlic, minced
1 summer squash, sliced
2 zucchini squash, sliced lengthwise
1/2 cup red peppers, diced
14.5 oz can diced tomatoes
1 tbl Italian seasoning
1 tsp garlic salt
1 tsp ground black pepper
6 oz whole wheat pasta (spirals or other)
1/3 cup Veggie Shreds, Mozzarella
Directions
Boil water and cook pasta according to package instructions; set aside.
While cooking:
In non-stick skillet, add diced chicken, onion and garlic. Saute until no longer pink.
Add veggies and spices. Mix.
Cover with lid and cook over medium heat for 12-15 minutes, stirring occasionally.
Add pasta and stir to combine.
Sprinkle with Veggie Shreds. Put lid back on, turn down heat and allow cheese to melt before serving.
Makes 6 generous servings.
NOTE: The recipe called for Veggie Shreds, a soy product that's 70 cals per 1/4 cup. You could substitute another fat free cheese product if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user TUESDAYS.
While cooking:
In non-stick skillet, add diced chicken, onion and garlic. Saute until no longer pink.
Add veggies and spices. Mix.
Cover with lid and cook over medium heat for 12-15 minutes, stirring occasionally.
Add pasta and stir to combine.
Sprinkle with Veggie Shreds. Put lid back on, turn down heat and allow cheese to melt before serving.
Makes 6 generous servings.
NOTE: The recipe called for Veggie Shreds, a soy product that's 70 cals per 1/4 cup. You could substitute another fat free cheese product if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user TUESDAYS.
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