Chicken Margherita Pasta

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 365.9
  • Total Fat: 10.2 g
  • Cholesterol: 39.5 mg
  • Sodium: 647.3 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 4.9 g
  • Protein: 25.1 g

View full nutritional breakdown of Chicken Margherita Pasta calories by ingredient


Introduction


Ingredients:
3 Boneless Skinless Chicken Breast, All Natural
2 TBSP Fresh Oregano
2 tsp Kosher Salt
1 TBSP freshly ground pepper
3 tsp Brown Sugar
1/2 cup Balsamic Vinegar
1 box Barilla PLUS Thin Spaghetti
3 cups of Red, Yellow, Orange Bells
4 cloves finely chopped Garlic
4 TBSP Olive Oil
5 leaves finely chopped Basil
5 Leaves finely chopped Italian Flat Leaf Parsley
1/4 tsp Crushed Red Pepper
Ingredients:
3 Boneless Skinless Chicken Breast, All Natural
2 TBSP Fresh Oregano
2 tsp Kosher Salt
1 TBSP freshly ground pepper
3 tsp Brown Sugar
1/2 cup Balsamic Vinegar
1 box Barilla PLUS Thin Spaghetti
3 cups of Red, Yellow, Orange Bells
4 cloves finely chopped Garlic
4 TBSP Olive Oil
5 leaves finely chopped Basil
5 Leaves finely chopped Italian Flat Leaf Parsley
1/4 tsp Crushed Red Pepper
Number of Servings: 8

Ingredients

    3 Boneless Skinless Chicken Breast, All Natural
    2 TBSP finely chopped Fresh Oregano
    2 tsp Kosher Salt
    1 TBSP freshly ground pepper
    2 tsp Brown Sugar
    1/2 cup Balsamic Vinegar
    1 box Barilla PLUS Thin Spaghetti
    3 cups of Red, Yellow, Orange Bells
    10-15 Sugar Snap Peas
    4 cloves finely chopped Garlic
    4 TBSP Olive Oil
    5 leaves finely chopped Basil
    5 Leaves finely chopped Italian Flat Leaf Parsley
    1/4 tsp Crushed Red Pepper

Tips

Can make extra sauce if you think you need it.

Not exactly low cal but everything in moderation right?
;-)


Directions

Chop chicken into bite size pieces, salt and add to skillet with garlic and olive oil . Cook until browned. In a separate pan add balsamic vinegar and brown sugar and reduce. Add oregano, parsley and basil. Add sauce to chicken and get fully coated.

While you are preparing the pasta, chop the bell pepper into small pieces and prepare the peas. Put into the bottom of your strainer and when pasta done pour over veggies for a quick blanch.

Toss everything with crushed red pepper.



Serving Size: Makes about 8 servings