Garlic Chicken and Veggie Pasta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 464.4
- Total Fat: 18.6 g
- Cholesterol: 85.0 mg
- Sodium: 1,764.4 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 10.2 g
- Protein: 34.4 g
View full nutritional breakdown of Garlic Chicken and Veggie Pasta calories by ingredient
Introduction
Healthy lunch meal prep. Healthy lunch meal prep.Number of Servings: 4
Ingredients
-
2 cup, chopped Carrots, raw
2 clove Garlic
4 cup, chopped Kale
2 cup, sliced Zucchini
17 oz Tyson Diced Chicken Breast
2 cup Great Value Whole Wheat Rotini
2 tsp Oregano, ground
2 tsp Pepper, black
2 tsp Salt
4 tbsp Olive Oil
Directions
1. Heat 2 tbsp olive oil in pan. Add chicken to pan, add 1 tsp each of salt, pepper and oregano to pan. Cook chicken until brown and remove from pan.
2. Add carrots and zucchini to pan, cook until softened. Add kale and stir.
3. Add 2 tbsp olive oil to pan. Add 1 tsp each of salt and pepper.
4. Make a hole in the middle of the pan and add garlic. Once browned, mix with rest of pan.
5. Add cooked pasta to pan and return chicken to pan, add 1 tsp oregano, mix well to combine.
6. Serve
Serving Size: 4
2. Add carrots and zucchini to pan, cook until softened. Add kale and stir.
3. Add 2 tbsp olive oil to pan. Add 1 tsp each of salt and pepper.
4. Make a hole in the middle of the pan and add garlic. Once browned, mix with rest of pan.
5. Add cooked pasta to pan and return chicken to pan, add 1 tsp oregano, mix well to combine.
6. Serve
Serving Size: 4