Tuesday's Garlic Chicken n shrimp veggie pasta

Tuesday's Garlic Chicken n shrimp veggie pasta
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 313.7
  • Total Fat: 15.5 g
  • Cholesterol: 90.3 mg
  • Sodium: 548.3 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 3.8 g
  • Protein: 26.3 g

View full nutritional breakdown of Tuesday's Garlic Chicken n shrimp veggie pasta calories by ingredient
Submitted by:

Introduction

Garlic Chicken n shrimp Veggie pasta Garlic Chicken n shrimp Veggie pasta
Number of Servings: 6

Ingredients

    meat-
    1 lb. chicken breast
    5 oz. pre cooked shrimp (SMall)
    Veggies-
    1 large onion diced
    1 med zucinni chopped
    1/2 bell pepper chopped
    1/2 whole garlic bulb roasted (6 large cloves)
    6 oz broccolli chopped
    8 oz sliced mushrooms (baby bella's)
    1-2 cans of diced tomatos
    Misc-
    1/4 cup water
    3 tbsp extra virgin olive oil
    2 tbsp butter (optional)
    Spices-
    1.5 tsp salt
    2 tsp pepper
    1 tsp paprika
    1.5 tsp rosemary
    2 tbsp parsley
    2 tbsp Basil
    1.5 tbsp Garlic powder
    Parmesean cheese (grated) for topping

Tips

This is a yummy healthy dish that you dont have to feel guilty about having :) You can add more veggies and less pasta to reduce calories even more..If you want a creamy pasta you can add cream of chicken and subtract the can of salted tomatos.


Directions

Peal garlic wrap in foil roast 6 big cloves drizzled in olive oil and a dash of salt..chop 1 large onion and 16 0z of chicken breast in small peices
place chicken, onions, smashed roasted garic, olive oil and water in a large hot skillet. Cover, Cook 15 minutes on med- high heat stir often..add bit of water if needed..
Chop zuccinni, bell-pepper, broccolli. slice mushrooms. thaw fully cooked shrimp add all to skillet along with 2 tbsp butter. Stir often...add in spices- powder garlic, rosemary, basil, parsley,pepper, salt paprika. stir in 1 can of tomatos (diced ,NO salt added) and 1 can of diced tomatos salted.. stir Cook 15- 20 minutes. While that cooks boil one box of ronzoni Garden delight Pasta seperatly for 10 minutes drain pasta and toss with 1 tsp olive oil. Add mixture to pasta and stir well. Serve..Top with parmesean cheese and enjoy..


Serving Size: 6-10 ounce servings

Number of Servings: 6

Recipe submitted by SparkPeople user TUESDI30.

Rate This Recipe