veg, pasta and chicken
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 338.7
- Total Fat: 7.6 g
- Cholesterol: 45.6 mg
- Sodium: 315.0 mg
- Total Carbs: 45.8 g
- Dietary Fiber: 8.9 g
- Protein: 27.9 g
View full nutritional breakdown of veg, pasta and chicken calories by ingredient
Introduction
something I threw together tonight, I'll probably add some fresh or canned diced tomatoes when I make it again. something I threw together tonight, I'll probably add some fresh or canned diced tomatoes when I make it again.Number of Servings: 8
Ingredients
-
2 medium onions diced
2 jalapeno peppers seeded and diced
1 jabenero pepper diced
1 green pepper diced
1 bunch broccoli( I just used the florets)
12 oz fresh mushrooms( I used the pre sliced)
10 oz frozen spinach cooked (I used left over )
1 T minced garlic
2 T olive oil
a dash red pepper flakes
2 T kraft light house italian dressing
1 cup chicken broth
1 box(13.5oz) Penne multigrain pasta
2 chicken breast cut up
Directions
cook pasta as directed on box
saute onions,garlic, pepper flakes, peppers,broccoli and mushrooms in olive oil 5-7 minutes then add chicken broth and spinach. Leave on low heat
in nonstick pan cook chicken in italian dressing
mix it all together, add parmesan, salt and pepper at table
this is not a spicy dish. approx. 1 1/2 Cups per serving( my husband drained the pasta for me and about a fourth went down the drain).
Number of Servings: 8
Recipe submitted by SparkPeople user GCRC44.
saute onions,garlic, pepper flakes, peppers,broccoli and mushrooms in olive oil 5-7 minutes then add chicken broth and spinach. Leave on low heat
in nonstick pan cook chicken in italian dressing
mix it all together, add parmesan, salt and pepper at table
this is not a spicy dish. approx. 1 1/2 Cups per serving( my husband drained the pasta for me and about a fourth went down the drain).
Number of Servings: 8
Recipe submitted by SparkPeople user GCRC44.