Whole Grain pasta with chicken and veggies

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 264.7
  • Total Fat: 4.7 g
  • Cholesterol: 10.0 mg
  • Sodium: 1,271.3 mg
  • Total Carbs: 39.1 g
  • Dietary Fiber: 6.7 g
  • Protein: 18.1 g

View full nutritional breakdown of Whole Grain pasta with chicken and veggies calories by ingredient
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Number of Servings: 6


    1 T Extra Virgin Olive Oil
    1 Red Bell Pepper
    2 cloves Garlic
    1-2 oz sliced mushrooms, baby bella
    2 cups (handfulls) baby spinach
    12 oz cooked chicken (I used canned to make things quicker)
    salt, pepper, and Italian seasonings to taste
    13.25 oz box whole grain pasta


Serving Size: Makes 6-8 servings, 1 cup cooked pasta, 1/2 cup sauce

I had slightly less pasta, so my serving sizes may be a little different.


1. Set a bot of water to boil with salt for the pasta.
2. Chop pepper into cubes, and chop mushrooms if desired. Finely chop garlic.
3. Put pasta in boiling water and cook according to box directions.
4. Heat a large skillet over medium-high heat with 1 T. olive oil. When it is hot, add pepper and saute until it softens. Add mushrooms and saute until it beings to soften. Add garlic and cook, stirring for 1 minute until it becomes fragrant. Add salt, stir, and then add the spinach. Cook until it wilts.
5. Add tomato sauce. stirring until warmed through.
6. Either shred up precooked chicken, or put it in in small cubes. Add to sauce, season to taste.

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