Chicken with veggies over brown rice pasta

Chicken with veggies over brown rice pasta
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 288.0
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 606.3 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 3.9 g
  • Protein: 30.6 g

View full nutritional breakdown of Chicken with veggies over brown rice pasta calories by ingredient
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Introduction

Super healthy way of making chicken and veggies over pasta Super healthy way of making chicken and veggies over pasta
Number of Servings: 4

Ingredients

    Organic boneless skinless chicken breast, 1 lb
    Yellow Squash, cubed, 2 cups
    Portabella Mushrooms,sliced, 2 cups
    Red Onion, raw,chopped, 0.5 cup
    Garlic, 1 clove, chopped
    Yellow Bell Pepper, half, chopped
    Pasta (Tinkyada) Brown rice Fusilli, 2 cups uncooked
    Bragg Amino Acids (or low sodium soy sauce), 2 tbsp
    Tomato Paste, 0.3 cup
    Organic Unrefined Virgin Coconut Oil, 0.5 tbsp
    Chipotle Sauce
    Hot Sauce (optional)

Directions

Cook pasta, following the directions on the package.
Heat the skillet, add coconut oil. Cook chicken on both sides for 3 min, then add onion and garlic, cook for 3 min, add bell peppers, mushrooms and squash, cook for another 5 min. In a bowl, prepare the sauce: mix tomato paste with boiled water (about 1/3-1/2 cup), then stir in soy sauce, chipotle sauce and hot sauce to taste. Add sauce to the chicken with vegetable, cook for another 5 min or longer, depending on how cooked you want your vegetables be. Serve over pasta! Enjoy!

Serving Size: 4 portions

Number of Servings: 4

Recipe submitted by SparkPeople user M2FITNESS.

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