Vegetables and Pasta

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 332.4
  • Total Fat: 2.4 g
  • Cholesterol: 49.3 mg
  • Sodium: 1,545.3 mg
  • Total Carbs: 53.3 g
  • Dietary Fiber: 9.4 g
  • Protein: 28.7 g

View full nutritional breakdown of Vegetables and Pasta calories by ingredient
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A take on Italy A take on Italy
Number of Servings: 1


    3 oz baked chicken skinless and torn into pieces then set aside
    1 cup thin Speghetti (whole wheat tastes good)
    1/2 cup diced tomatoes (canned for extra juice)
    1/4 cup canned peas (drained and rinsed)
    Salt to taste
    1 tsp oregano


Bake at 425 degrees a 5 ounce chicken breast for 40 minutes, tear it away from the bone and cut 3 ounces into pieces and set aside (remaining chicken can be used for tomorrows salad).
Prepare spaghetti according to the directions on the box.
In a pot pour in tomatoes and peas, sprinkle oregano , add chicken pieces and stir while heating on medium heat.
When spaghetti is ready top with tomato mixture and serve.

Number of Servings: 1

Recipe submitted by SparkPeople user NRBUTE.

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