Farfalle de la Caterina
Nutritional Info
- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 314.2
- Total Fat: 8.9 g
- Cholesterol: 62.3 mg
- Sodium: 786.7 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 4.6 g
- Protein: 123.1 g
View full nutritional breakdown of Farfalle de la Caterina calories by ingredient
Introduction
A Creamy Tomato Sauce with Chicken, Broccoli and Mushrooms inspired by a local Authentic Italian Restaurant around home, but without the cream and wine to make it richer and fattier! A Creamy Tomato Sauce with Chicken, Broccoli and Mushrooms inspired by a local Authentic Italian Restaurant around home, but without the cream and wine to make it richer and fattier!Number of Servings: 13
Ingredients
-
Bake 24oz chicken tenderloins at 375 for 20-25 minutes (yields ~15oz chicken) then cut into cubes
1 12oz box of farfalle pasta
1 24oz jar Bertoli Tomato Basil Pasta Sauce
1 16oz jar Great Value Classic Alfredo Sauce
1 24oz jar Newman's own Marinara Sauce
1 8oz package fresh sliced mushrooms
1 7oz small broccoli florets
Tips
Feel free to red and/or green bell peppers or red pepper flakes for some zip! We weighed out the mixture on a scale that was zeroed with a bowl.
Directions
Bake 24oz chicken tenderloin (yields ~15oz cooked chicken) at 375 for 20-25 minutes then cut up into cubes. After starting the chicken, cook pasta until al dente. Add all pasta sauces in dutch oven together and mix thoroughly. Add Italian seasons, onion powder, garlic powder, etc as desired. Add mushrooms to mixture and simmer on low heat while chicken is cooked through and until pasta is done. Add chicken and pasta to sauce mixture and mix well. Stir frequently until warmed through then add broccoli to the mixture 10 minutes before serving as to not make broccoli soggy, but maintain a bit of crunch.
Serving Size: Makes 13 - 8oz servings
Number of Servings: 13
Recipe submitted by SparkPeople user CBPARKER.
Serving Size: Makes 13 - 8oz servings
Number of Servings: 13
Recipe submitted by SparkPeople user CBPARKER.