Pasta/Sun-Dried Tomato Pesto Stir Fry (1Cup/ 6 WW plus points)
- Number of Servings: 24
Ingredients
2 - Boxes Rotini-Heartland 100% Whole Wheat2 - Cans Rotel Diced tomatoes & Green Chillis 20 ounces - Chicken Breast, no skin1 package (2 lb) - Broccoli, frozen 2 - large Onions2 - Green Peppers (bell peppers)3 Tablespoons - Garlic2 - (8.1oz Jars)Classico Sundried Tomato Pesto3 Tablespoons - Extra Virgin Olive Oil
Boil Pasta as directed drain and add Rotel and Classico Sundried Tomato Pesto.
Coarsley chop onion, bell pepper and chicken.
Heat 3 Tablespoons Olive oil.
Stir fry Garlic first then add onion and bell peppers to desired consistancy.
Add chicken. (You can cook your Chicken during this step or add already boiled/cooked chicken)
Add Broccoli when chicken is almost done.
Mix all of this into Pasta and stir well.
This is a double batch so you will need a big pan or cut in half.
It will make 24 One Cup servings and freezes well.
Weight watchers Plus points 6
Number of Servings: 24
Recipe submitted by SparkPeople user NAYNAY69.
Coarsley chop onion, bell pepper and chicken.
Heat 3 Tablespoons Olive oil.
Stir fry Garlic first then add onion and bell peppers to desired consistancy.
Add chicken. (You can cook your Chicken during this step or add already boiled/cooked chicken)
Add Broccoli when chicken is almost done.
Mix all of this into Pasta and stir well.
This is a double batch so you will need a big pan or cut in half.
It will make 24 One Cup servings and freezes well.
Weight watchers Plus points 6
Number of Servings: 24
Recipe submitted by SparkPeople user NAYNAY69.
Nutritional Info Amount Per Serving
- Calories: 234.0
- Total Fat: 4.9 g
- Cholesterol: 13.7 mg
- Sodium: 340.8 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 5.3 g
- Protein: 12.5 g
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