Italian Chicken Veggie Pasta
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 656.3
- Total Fat: 7.4 g
- Cholesterol: 123.7 mg
- Sodium: 1,459.7 mg
- Total Carbs: 87.1 g
- Dietary Fiber: 5.9 g
- Protein: 58.7 g
View full nutritional breakdown of Italian Chicken Veggie Pasta calories by ingredient
Introduction
Yummy pasta dish, sure to curve your italian cravings! Yummy pasta dish, sure to curve your italian cravings!Number of Servings: 3
Ingredients
-
3 6oz Chicken Breast (no bone or skin)
2 cups of italian breadcrumbs or garlic/herb shake n bake
2 eggs (whites only)
1 can of stewed tomatoes
1 Green Bell Pepper
1 Red Bell Pepper
1 cup of chopped Red Onion
1 cup of Mushrooms
8 oz of pasta (measured uncooked)
3 cloves of garlic
Italian Seasoning (add per tasting)
Directions
Grab a large sauce pan. Spray w/ pam or some I can't believe its not butter.
Chop the red onion and put in first. next chop or grate the garlic in. Once the onions start to soften add the can of stewed tomatoes (diced).
Add your italian seasoning, pepper, etc.
Cut the peppers into slices and then in half, add to mixture. let heat thru.
Then add the fresh mushrooms, stir all together and cook over medium heat.
Start your pasta.
While the veggies are steaming and pasta cooking, heat of a skillet for the chicken. You can use pam or EVOO to cook.
take the 3 chicken breasts, cut in half and pound with a tenderizing hammer. Dip the chicken pieces in the egg white and coat with crumbs and put in hot skillet. let cook til coating brown, turn, and when done take and put on a cookie sheet.
After all pieces are done, put the chicken under the broiler while you finish the rest.
To plate: make a bed of pasta, spread the veggie mixture over it. Lay 2 chicken pieces over top and then drizzle some of the juice from veggie pan on top. (top with some part skim mozz if desired).
Number of Servings: 3
Recipe submitted by SparkPeople user MICHELEROGUE.
Chop the red onion and put in first. next chop or grate the garlic in. Once the onions start to soften add the can of stewed tomatoes (diced).
Add your italian seasoning, pepper, etc.
Cut the peppers into slices and then in half, add to mixture. let heat thru.
Then add the fresh mushrooms, stir all together and cook over medium heat.
Start your pasta.
While the veggies are steaming and pasta cooking, heat of a skillet for the chicken. You can use pam or EVOO to cook.
take the 3 chicken breasts, cut in half and pound with a tenderizing hammer. Dip the chicken pieces in the egg white and coat with crumbs and put in hot skillet. let cook til coating brown, turn, and when done take and put on a cookie sheet.
After all pieces are done, put the chicken under the broiler while you finish the rest.
To plate: make a bed of pasta, spread the veggie mixture over it. Lay 2 chicken pieces over top and then drizzle some of the juice from veggie pan on top. (top with some part skim mozz if desired).
Number of Servings: 3
Recipe submitted by SparkPeople user MICHELEROGUE.