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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 329.5
  • Total Fat: 5.9 g
  • Cholesterol: 67.6 mg
  • Sodium: 610.2 mg
  • Total Carbs: 38.8 g
  • Dietary Fiber: 6.2 g
  • Protein: 27.1 g

View full nutritional breakdown of Chicken & Veggie Overload with Pasta calories by ingredient
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Chicken & Veggie Overload with Pasta

Submitted by: SWINGGEORGE

Introduction

I tried to make my own cacciatore, and this was the result. I love lots of veggies and pretty much make this with whatever I have on hand and whichever pasta sauce is in the cupboard. Calories may vary according to the sauce used. I don't usually measure ingredients, so adjust to taste. I tried to make my own cacciatore, and this was the result. I love lots of veggies and pretty much make this with whatever I have on hand and whichever pasta sauce is in the cupboard. Calories may vary according to the sauce used. I don't usually measure ingredients, so adjust to taste.
Number of Servings: 5

Ingredients

    16 oz chicken breast, no skin- cubed
    1 cup red bell (sweet) pepper or 1 large pepper- chopped
    1 cup yellow bell (sweet) pepper or 1 large pepper- chopped
    1 cup green bell (sweet) pepper or 1 large pepper- chopped
    1 large onion/1 cup, chopped
    1 cup asparagus- chopped
    2 large zucchini- chopped
    1 cup mushrooms- sliced
    1/2 cup of white wine
    4 tablespoons balsamic vinegar
    2 tsp sugar
    1/2 tablespoon minced garlic or equivalent
    1 jar of pasta sauce
    1 bag pasta, preferably small like rigatoni
    1 tablespoon olive oil
    Salt & pepper to taste
    Italian seasoning or fresh herbs (basil, rosemary)


Directions

Makes five servings, 2 cups each

1. Cooking is easiest when all the pieces are about the same size, so try to chop the veggies uniformly.

2. Put on pot and boil water. Cook pasta according to directions while cooking chicken.

2. Spray cooking spray into a pan, sprinkle chicken with salt and pepper, cook until just done. Remove chicken and set aside.

3. Pour olive oil into hot pan. Put all of the veggies into the pan and turn on high. Add garlic. Stir frequently to ensure all veggies get sauteed. About 10 mins.

4. Pour jar of pasta sauce into pan. Add wine, balsamic vinegar, and sugar. Season with Italian seasoning or fresh herbs. Add salt and pepper to taste. Stir well. Turn down heat to medium and allow to simmer until sauce thickens slightly.

5. Add chicken and pasta to sauce, stir well. Allow to meld for about 5 minutes or longer if you have the time.

Number of Servings: 5

Recipe submitted by SparkPeople user SWINGGEORGE.






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