SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 329.2
  • Total Fat: 7.1 g
  • Cholesterol: 24.2 mg
  • Sodium: 445.8 mg
  • Total Carbs: 45.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 17.3 g

View full nutritional breakdown of Mostaccioli with prosciutto and chicken calories by ingredient
Report Inappropriate Recipe

Mostaccioli with prosciutto and chicken

Submitted by: JDLANDER

Introduction

An amazing Italian dish without a heavy sauce. The garlic, calamata olives, parmesan cheese and prosciutto flavors combine to make this an incredible dish. Even my kids like it (they just take out the calamata olives). I cut this recipe from 530 calories to 330 by cutting the oil used in half, using fat free evaporated milk instead of whipping cream and using chicken broth instead of vodka. An amazing Italian dish without a heavy sauce. The garlic, calamata olives, parmesan cheese and prosciutto flavors combine to make this an incredible dish. Even my kids like it (they just take out the calamata olives). I cut this recipe from 530 calories to 330 by cutting the oil used in half, using fat free evaporated milk instead of whipping cream and using chicken broth instead of vodka.
Number of Servings: 8

Ingredients

    1 Tbsp. smart balance buttery spread (or butter, but will affect calories some)
    1 Tbsp. olive oil
    2 cloves garlic, minced
    1/4 c. chopped onion
    1/4 c. chopped imported prosciutto or ham (2 oz)
    2 chicken breast , cut into 1 in. pieces (1/2 lb.)
    1/2 c. chicken broth
    1/2 c. nonfat evaporated milk
    1/2 c. sliced pitted Calamata Olives
    1/2 tsp. pepper
    1 (16 oz.) pkg. mostaccioli or penne regate pasta
    1/4 c. freshly grated or shredded parmesan cheese

Directions

Heat smart balance and oil in skillet over medium heat. Add garlic and onion. Cook about 5 min or until tender, stirring occassionally.

Stir in prosciutto and chicken. Cook about 5 min or until chicken is brown, stirring occassionally. Add chicken broth and cook until broth is evaporated.

Add evaporated milk, Calamata olives and pepper. Simmer uncovered about 30 min. or until liquid has thickened, stirring frequently.

While sauce is simmering, cook pasta according to directions. Drain pasta and add to chicken mixture and toss. Sprinkle parmesan cheese on top.

Serves approx 8 (maybe a little more)

Number of Servings: 8

Recipe submitted by SparkPeople user JDLANDER.






Great Stories from around the Web


Rate This Recipe