Erika's Veggie and Chicken Pasta

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 382.4
  • Total Fat: 6.4 g
  • Cholesterol: 52.6 mg
  • Sodium: 395.5 mg
  • Total Carbs: 54.6 g
  • Dietary Fiber: 8.9 g
  • Protein: 30.1 g

View full nutritional breakdown of Erika's Veggie and Chicken Pasta calories by ingredient
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Number of Servings: 1


    -Chicken Breast, no skin, 3.2 ounces
    -Tomatoes, .5 medium whole
    -Spinach, fresh, 23 grams (1.8 oz)
    -Garlic, Minced, Spice World 1 tsp
    -Olive Oil, 1 1tsp
    -Pompeian White Cooking Wine, 3 tbsp
    -Squash, Yellow, Fresh, 43 gram(s) (1.5 oz)
    -zuchini, 28 gram(s) (1 oz)


makes one serving...

*make pasta according to pkg directions.

*i used leftover chicken for this so make sure to cook your chicken prior if you are using raw chicken.

-in saute pan use OOil to saute garlic, squash and zuchini. --Once it gets softened, add tomatoes and chicken stir about 3 min if chicken is already warm going into the pan, and about 5-10 if its from the fridge (already cooked).
-add white cooking wine and let simmer and add the spinch. -once everythings hot and spinach is sauteed toss with the pasta.
-add any spices you may want to make it your own...enjoy!

Number of Servings: 1

Recipe submitted by SparkPeople user LILREDSILLYBUNS.

TAGS:  Poultry |

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