Chicken and Vegetable Risoni (hfg)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 539.9
  • Total Fat: 6.3 g
  • Cholesterol: 83.0 mg
  • Sodium: 187.1 mg
  • Total Carbs: 86.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 34.0 g

View full nutritional breakdown of Chicken and Vegetable Risoni (hfg) calories by ingredient


Introduction

From May 2011 Healthy Food Guide Magazine - adapted by dropping the mushrooms (cause I don't like mushrooms) and adding 1/2 cup corn kernels instead. I also swopped Spinach for Rocket since I bought the wrong one. From May 2011 Healthy Food Guide Magazine - adapted by dropping the mushrooms (cause I don't like mushrooms) and adding 1/2 cup corn kernels instead. I also swopped Spinach for Rocket since I bought the wrong one.
Number of Servings: 4

Ingredients

    2 cups risoni pasta
    2 tablespoons sundried tomato paste
    olive oil spray
    400g lean chicken cut in strips
    1 1/2 tsp Tuscan seasoning
    4 tomatoes chopped
    1/2 cup frozen peas
    1/2 cup corn
    2 cups spinach

Directions

Cook pasta. Toss in pesto. Set aside.
Toss Chicken in seasoning, brown chicken. Add to pasta.
COok vegetables for 5-7 minutes then add pasta and chicken and spinach/rocket and warm through.

Serving Size: 4 serves

Number of Servings: 4

Recipe submitted by SparkPeople user BRONTE7723.