Whole Grain Penne and Vegies

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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 128.8
  • Total Fat: 3.2 g
  • Cholesterol: 24.4 mg
  • Sodium: 241.4 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 12.1 g

View full nutritional breakdown of Whole Grain Penne and Vegies calories by ingredient
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Number of Servings: 28


    * *Whole Wheat Penne (dry), 13.25 oz
    * *Classico Fire Roasted Tomato and Garlic pasta sauce, 3.5 cup
    * Mozzarella Cheese, part skim milk, 85grams (String Cheese) cut up
    * Parmesan Cheese, grated, 2 tbsp
    * Chicken Breast, no skin, 4 breast, bone and skin
    * Garlic, 3 tsp
    * *McCormick Grill Mates Montreal Steak Seasoning, 0.25 tsp
    * *Knorr Chicken Bouillon, 3 tsp
    * Peas, frozen, 1 cup
    * *Green Beans French style, 1 cup
    * Mozzarella Cheese, part skim milk, 1 Cup
    Bay Leaf, 1 tsp,
    Peppers, sweet, red, raw, sliced, .125 cup
    Olive Oil, 2 tbsp


Preheat oven to 375 degrees.

Cook pasta according to package directions, (add *Knorr Chicken Bouillon) to the boiling water. Drain after pasta is done, place in a large bowl, ready to go into oven.

In a large skillet heat Olive Oil, 2 tbsp over medium-high heat add the garlic and cook until translucent, about 5 minutes. Add cut up pieces of chicken with all seasoning and red pepper. Saute stirring frequently until it begins to get brown add this mixture to all the vegetables and cheese and toss into the pasta dish, add tomato sauce, chopped fresh bay leaf , and add the shredded mozzarella and toss mixture.
Sprinkle the top with grated Parmesan cheese.

Cover with foil and place in preheated oven.
Bake for 30 minutes. Uncovered for another 5-10 minutes until beginning to brown.

Serve over White long grain Rice.

Serving size--1/3 Cup

Number of Servings: 28

Recipe submitted by SparkPeople user EUNICEMONTEIRO.

TAGS:  Side Items |

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