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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 457.6
  • Total Fat: 10.7 g
  • Cholesterol: 74.9 mg
  • Sodium: 494.2 mg
  • Total Carbs: 53.9 g
  • Dietary Fiber: 12.9 g
  • Protein: 39.7 g

View full nutritional breakdown of Spicy Chicken Pasta calories by ingredient
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Spicy Chicken Pasta

Submitted by: CHEDDERFISH

Introduction

This is a super yummy recipe I found on Slimfast a while ago. I add more pepper for a strong kick. This is a super yummy recipe I found on Slimfast a while ago. I add more pepper for a strong kick.
Number of Servings: 1

Ingredients

    # Ingredients2 fluid ounces chicken broth, fat-free, low-sodium
    # 4 ounces chicken breasts, boneless/skinless, raw
    # 1 ounce rotini pasta noodles, whole wheat, uncooked
    # 1/2 cup broccoli, chopped, frozen
    # 6 baby carrots
    # 1/4 pound snow pea pods, fresh or frozen
    # 4 fresh parsley
    # 2 tablespoons green onion, chopped
    # 4 slices jalapeno
    # 1 1/2 tablespoons mayonnaise, low-fat
    # 1 tablespoon sour cream, fat-free
    # 1/2 tablespoon lemon juice

Directions

This makes 1 serving.

Bring a medium covered pot of water to boil over high heat. Meanwhile, cut chicken breast crosswise into 1/2-inch thick strips. Bring the stock to boil in a small covered skillet over high heat. Stir chicken strips into stock, return to a boil, and reduce heat to low; cover and simmer, turning occasionally, for 3 to 4 minutes, or until chicken is no longer pink inside. With a slotted spoon, remove chicken and transfer to a plate; cover loosely with foil. Increase the heat to high and boil the stock for 3 to 5 more minutes, or until it is reduced to a syrup-like consistency. Remove the pan from heat. While the stock is cooking down, add the pasta to the boiling water and return to a boil; cook for 8 to 10 minutes, or according to package directions. About 4 minutes before the pasta is done, add the broccoli florets and carrots (cut into strips). One minute before the pasta is done, add the pea pods. Cook until vegetables are crisp-tender and the pasta is al dente. Drain in a colander and cool under cold running water; drain again. Transfer the pasta and vegetables to a bowl. In a food processor, combine the parsley (washed), onions (washed and chopped), jalapeno, mayonnaise, sour cream, lemon juice and reduced stock; process until pureed. Pour the sauce over the pasta and vegetables, add the chicken, and toss to mix

Number of Servings: 1

Recipe submitted by SparkPeople user CHEDDERFISH.






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