Chicken and Sun-Dried Tomato Primavera
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 325.6
- Total Fat: 3.7 g
- Cholesterol: 68.3 mg
- Sodium: 665.8 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 8.3 g
- Protein: 36.7 g
View full nutritional breakdown of Chicken and Sun-Dried Tomato Primavera calories by ingredient
Number of Servings: 6
Ingredients
-
1 lb pasta
1/2 pound asparagus, trimed and cut into 1-inch pieces
1 zucchini, halved lengthwise and sliced
1 yellow summer squash, halved lengthwise
and sliced
4 Chicken breasts cut into cubes
pam spray
1 jar (25.5 ounces) italian herb pasta sauce, Muir Glen Organic
1 1/2 cups frozen bell pepper strips
1/3 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 cup organic chicken broth, Swanson
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh basil
1 tablespoon balsamic vinegar
Shredded parmesan cheese
Directions
1. Preheat overn to 400 degrees F. In a large pot of boiling, salted water, cook pasta according to package directions. Drain well; return pasta to hot pot. Cover; keep warm.
2. Spray baking sheet with pam spray and add asparagus, zucchini and yellow summer squash. Roast in preheated oven for 10 minutes; set aside.
3. In a large skillet, sprayed with pam spray, add chicken breast and sautee for 10 minutes until cooked through over medium high heat. Combine past sauce, peppers and tomatoes. Bring to a low poil. Stir in roasted vegetables, chicken broth, mint, basil and vinegar; reduce heat. Simmer about 10 minutes or until thickened. Season to tasts with salt and pepper. Serve over hot, cooked pasta. Sprinkle with Parmesan cheese (optional).
Number of Servings: 6
Recipe submitted by SparkPeople user CMM339.
2. Spray baking sheet with pam spray and add asparagus, zucchini and yellow summer squash. Roast in preheated oven for 10 minutes; set aside.
3. In a large skillet, sprayed with pam spray, add chicken breast and sautee for 10 minutes until cooked through over medium high heat. Combine past sauce, peppers and tomatoes. Bring to a low poil. Stir in roasted vegetables, chicken broth, mint, basil and vinegar; reduce heat. Simmer about 10 minutes or until thickened. Season to tasts with salt and pepper. Serve over hot, cooked pasta. Sprinkle with Parmesan cheese (optional).
Number of Servings: 6
Recipe submitted by SparkPeople user CMM339.