Lite Chicken Marina w/Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 serving Priano Tomato Basil Pasta Sauce 1/2 cup (124g) Aldi's (by FRUITSANDVEG) 2 cup liveGfree Organic Brown Rice & Quinoa Fusilli 1 serving 100% Grated Parmesan & Romano Cheese (Kroger) serv=2 tsp 2.25 cup Publix Low Moisture Part Skim Mozzarella Shredded Cheese 12 oz Mushroom, baby bella, fresh, 1 oz serving = approx 1 mushroom (by 4AMAZINGME) 200 gram(s) bell pepper, red, sweet, raw 1 medium (2-1/2" dia) Onions, raw 1 bunch Broccoli, fresh 3 serving green onion, fresh 2 serving Perdue Boneless, Skinless Chicken Breast, All Natural, 1 filet, 4.8 oz.
Boil the pasta. While pasta is boiling, cut chicken into 1 inch cubes. Sprinkle garlic powder or salt (whichever you prefer) on the chicken. Spray pan or wok with cooking spray and saute chicken pieces. While sauteeing chicken, cut up vegetables into chunks. Once chicken pieces are slightly browned on all sides, remove from pan. Spray again with cooking spray, sprinkle some garlic salt or crazy mixed up salt on the veggies and saute in pan until tender. Drain noodles and pour in a 9 x 11 baking dish. Add chicken and veggies and spread evenly. Pour in the marina sauce and mix well. Sprinkle with parmesan cheese and cover with mozzarella. Bake at 350° for 20 minutes until cheese is melted.
Serving Size: makes 8 - 2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user GRANDMA1822.
Serving Size: makes 8 - 2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user GRANDMA1822.
Nutritional Info Amount Per Serving
- Calories: 321.7
- Total Fat: 10.0 g
- Cholesterol: 40.0 mg
- Sodium: 602.7 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 6.3 g
- Protein: 25.2 g
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