Chicken with veggies over brown rice pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Organic boneless skinless chicken breast, 1 lbYellow Squash, cubed, 2 cupsPortabella Mushrooms,sliced, 2 cupsRed Onion, raw,chopped, 0.5 cupGarlic, 1 clove, choppedYellow Bell Pepper, half, choppedPasta (Tinkyada) Brown rice Fusilli, 2 cups uncookedBragg Amino Acids (or low sodium soy sauce), 2 tbspTomato Paste, 0.3 cup Organic Unrefined Virgin Coconut Oil, 0.5 tbspChipotle SauceHot Sauce (optional)
Cook pasta, following the directions on the package.
Heat the skillet, add coconut oil. Cook chicken on both sides for 3 min, then add onion and garlic, cook for 3 min, add bell peppers, mushrooms and squash, cook for another 5 min. In a bowl, prepare the sauce: mix tomato paste with boiled water (about 1/3-1/2 cup), then stir in soy sauce, chipotle sauce and hot sauce to taste. Add sauce to the chicken with vegetable, cook for another 5 min or longer, depending on how cooked you want your vegetables be. Serve over pasta! Enjoy!
Serving Size: 4 portions
Number of Servings: 4
Recipe submitted by SparkPeople user M2FITNESS.
Heat the skillet, add coconut oil. Cook chicken on both sides for 3 min, then add onion and garlic, cook for 3 min, add bell peppers, mushrooms and squash, cook for another 5 min. In a bowl, prepare the sauce: mix tomato paste with boiled water (about 1/3-1/2 cup), then stir in soy sauce, chipotle sauce and hot sauce to taste. Add sauce to the chicken with vegetable, cook for another 5 min or longer, depending on how cooked you want your vegetables be. Serve over pasta! Enjoy!
Serving Size: 4 portions
Number of Servings: 4
Recipe submitted by SparkPeople user M2FITNESS.
Nutritional Info Amount Per Serving
- Calories: 288.0
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 606.3 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 3.9 g
- Protein: 30.6 g
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