Mediterranean Chicken Pasta
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 347.9
- Total Fat: 10.8 g
- Cholesterol: 31.5 mg
- Sodium: 273.1 mg
- Total Carbs: 46.7 g
- Dietary Fiber: 3.2 g
- Protein: 17.4 g
View full nutritional breakdown of Mediterranean Chicken Pasta calories by ingredient
Introduction
Mediterranean Chicken Pasta with @prosticks2go skewers, olives, leeks, artichokes, homegrown kale, homemade tomato sauce and homemade ricotta! Mediterranean Chicken Pasta with @prosticks2go skewers, olives, leeks, artichokes, homegrown kale, homemade tomato sauce and homemade ricotta!Number of Servings: 8
Ingredients
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2 tbsp olive oil
2 leeks finely sliced
3 celery stalks, diced
4 garlic cloves, minced
1 ½ cups frozen chopped kale, thawed and squeezed dry
1 (14 oz) can artichoke hearts, drained and chopped
1 (14 oz) can black olives, drained and chopped
½ cup dry pack sun-dried tomatoes, chopped
1 tsp salt
½ tsp black pepper
1 tsp oregano
1 tsp dried basil
¼ tsp crushed red pepper flakes
1 cup low fat ricotta cheese
1 cup no salt added tomato sauce
3 pkg Mediterranean prosticks without sauce or 10 oz cooked chicken breast, cubed
12 oz penne, cooked al dente (I used Barilla GF)
Directions
Heat oil in a large pot over medium heat.
Add the leeks, celery and garlic and cook, stirring often, until leeks and celery soften.
Add kale, artichokes, olives, tomatoes and seasonings. Cook 1 minute, until fragrant.
Stir in the ricotta and tomato sauce, followed by the chicken.
Add the pasta and fold through, adding some of the pasta cooking water to thin if necessary.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Add the leeks, celery and garlic and cook, stirring often, until leeks and celery soften.
Add kale, artichokes, olives, tomatoes and seasonings. Cook 1 minute, until fragrant.
Stir in the ricotta and tomato sauce, followed by the chicken.
Add the pasta and fold through, adding some of the pasta cooking water to thin if necessary.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.