Chicken, Tomato and Mushroom pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Red Ripe Tomatoes, 1 plum tomato Portabella Mushrooms, 100 grams (3 oz)Pasta, cooked, 2 oz Chicken Breast, no skin, 1 breast, bone and skin removed Rosemary, 1 tsp Salt, 1 tbsp Olive Oil, 2 tbsp Balsamic Vinegar, 1 tbspGarlic powder, .5 tsp
1. Boil water to cook the pasta in. When the water is boiling, add the pasta. Cook for 8-10 minutes until al dente.
2. Heat a medium pan over medium heat.
3. Season the chicken with the rosemary, garlic powder, and salt.
4. Cook the chicken in the frying pan. Allow to rest 5-10 minutes.
5. Dice the chicken, tomatoes and mushrooms into large cubes.
6. Add the balsamic vinegar and olive oil. Toss to coat all ingredients.
7.
Serving Size: Serves two moderate-sized plates
Number of Servings: 2
Recipe submitted by SparkPeople user PINKLABCOAT.
2. Heat a medium pan over medium heat.
3. Season the chicken with the rosemary, garlic powder, and salt.
4. Cook the chicken in the frying pan. Allow to rest 5-10 minutes.
5. Dice the chicken, tomatoes and mushrooms into large cubes.
6. Add the balsamic vinegar and olive oil. Toss to coat all ingredients.
7.
Serving Size: Serves two moderate-sized plates
Number of Servings: 2
Recipe submitted by SparkPeople user PINKLABCOAT.
Nutritional Info Amount Per Serving
- Calories: 375.4
- Total Fat: 15.5 g
- Cholesterol: 77.8 mg
- Sodium: 3,573.8 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 1.7 g
- Protein: 32.4 g
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