Chicken Asparagus Sun dried tomato Pepper Zucchini Parmesan Pasta

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 405.8
  • Total Fat: 16.1 g
  • Cholesterol: 34.7 mg
  • Sodium: 408.5 mg
  • Total Carbs: 47.9 g
  • Dietary Fiber: 3.5 g
  • Protein: 19.3 g

View full nutritional breakdown of Chicken Asparagus Sun dried tomato Pepper Zucchini Parmesan Pasta calories by ingredient
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Pasta Pasta
Number of Servings: 8


    1 (16 ounce) package bowtie pasta
    2 tablespoon olive oil
    1 teaspoon minced garlic
    1 red bell pepper, chopped
    1/2 small zucchini cut into 1/2 coins and then strips
    2 bunches asparagus, trimmed and cut into 1 inch pieces
    1.5 cup chicken broth
    1/4 cup chopped fresh basil
    salt to taste
    1/2 teaspoon pepper
    3 tablespoons butter
    1.4 pound grilled chicken breast strips
    3 tablespoons Sun dried chopped tomatoes in oil


1. Grill chicken breast with a little oil and Mrs Dash Onion/herb on the Foreman grill.
2. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente, 8 to 10 minutes; drain. 3. Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the garlic, red pepper, zucchini and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken broth, and bring to a boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter, and chicken. Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese

Serving Size: makes about 8 - 2.25 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user RAD062010.

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