Rattlesnake Penne
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 364.1
- Total Fat: 8.6 g
- Cholesterol: 59.5 mg
- Sodium: 166.3 mg
- Total Carbs: 48.0 g
- Dietary Fiber: 7.6 g
- Protein: 30.9 g
View full nutritional breakdown of Rattlesnake Penne calories by ingredient
Introduction
A homemade and healthier version of the Rattlesnake Pasta dish from Pizzaria UNO. A homemade and healthier version of the Rattlesnake Pasta dish from Pizzaria UNO.Number of Servings: 4
Ingredients
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12 ounces chicken breast
8 ounces Ronzoni Healthy Harvest Whole Wheat Penne
2 cups baby spinach
.25 cup Philadelphia One-Third Less Fat Cream Cheese
.25 cup fat free sour cream
2 tablespoons skim milk
1 jalapeno pepper
2 tablespoons grated parmesan cheese
2 teaspoons minced garlic
2 tablespoons garlic powder
2 teaspoons black pepper
.5 tablespoon Mrs. Dash Southwest Chipotle blend
Directions
While the water for the pasta is boiling, cut up chicken into bite-sized pieces. Sprinkle the Mrs. Dash, 1 teaspoon of black pepper and .5 tablespoons of garlic powder on top of the chicken and mix until chicken is coated.
Heat a pan on medium and cook 1 teaspoon of minced garlic in .5 tablespoons of olive oil. Add chicken and cook until no longer pink. Remove from heat and set aside.
Sauce:
After removing the seeds, slice the jalapeno pepper into thin slivers. In a small saucepan, brown remaining teaspoon of minced garlic in .5 tablespoons of olive oil on medium heat.
Add the jalapeno slices and all of the spinach. When spinach is completely wilted, add sour cream, milk, cream cheese, parmesan cheese, and the rest of the black pepper and garlic powder.
Mix this over the heat until the cream cheese is melted and the sauce is smooth. Add the chicken and mix.
When the pasta is cooked, drain it and add to the sauce. Mix until pasta is coated in sauce.
Yield 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KALORIE-KILLAH.
Heat a pan on medium and cook 1 teaspoon of minced garlic in .5 tablespoons of olive oil. Add chicken and cook until no longer pink. Remove from heat and set aside.
Sauce:
After removing the seeds, slice the jalapeno pepper into thin slivers. In a small saucepan, brown remaining teaspoon of minced garlic in .5 tablespoons of olive oil on medium heat.
Add the jalapeno slices and all of the spinach. When spinach is completely wilted, add sour cream, milk, cream cheese, parmesan cheese, and the rest of the black pepper and garlic powder.
Mix this over the heat until the cream cheese is melted and the sauce is smooth. Add the chicken and mix.
When the pasta is cooked, drain it and add to the sauce. Mix until pasta is coated in sauce.
Yield 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KALORIE-KILLAH.
Member Ratings For This Recipe
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