Chicken and Veggie Pasta (Freezable)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 157.4
- Total Fat: 2.8 g
- Cholesterol: 21.6 mg
- Sodium: 995.4 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 4.6 g
- Protein: 11.6 g
View full nutritional breakdown of Chicken and Veggie Pasta (Freezable) calories by ingredient
Introduction
This is a very filling pasta dish, the veggies can be switched around to fit your needs. The salt and seasonings can also be adjusted. I got 10, 1 cup servings, but I calculated for 9 just in case. I have 1 cups servings for lunch and two cups for dinner. I froze my leftovers in airtight containers (not freezer bags) and microwaved to reheat. Goes great with cheese, but I did not include in the nutrition info. This is a very filling pasta dish, the veggies can be switched around to fit your needs. The salt and seasonings can also be adjusted. I got 10, 1 cup servings, but I calculated for 9 just in case. I have 1 cups servings for lunch and two cups for dinner. I froze my leftovers in airtight containers (not freezer bags) and microwaved to reheat. Goes great with cheese, but I did not include in the nutrition info.Number of Servings: 9
Ingredients
-
Chicken Thigh, 1 thigh, bone and skin removed
Chicken Breast, 1 breast, bone and skin removed
Red Bell Pepper, fresh, 1 medium, chopped
Yellow Sweet Corn, Frozen, 0.5 cup kernels
Onions, raw, 1 small, chopped
Garlic, 2 clove, minced
Asparagus, fresh, 1 cup, chopped
Olive Oil, 1 tbsp
Petite Cut Diced Tomatoes, 3.5 cup, 2, 14.5 oz cans
Whole Grain Penne Pasta, 6 oz, uncooked
Salt, 1 tbsp
garlic powder, 1 tsp
onion powder, 1 tsp
dried oregano, 1 tsp
black pepper, 1 tsp
Basil, 5 leaves
Directions
1. Grill chicken. ( I had leftover grilled chicken that I used).
2. Heat oil in large pot, add the garlic, onion and peppers. Cook for 2 minutes.
3. Add the corn and asparagus, cook for another minute.
4. Add the tomatoes and seasonings(not the fresh basil). Simmer for about 15 minutes.
5. Bring a med pot of water to a boil while the tomatoes are simmering. Cook the pasta until about 3/4 done (still crisp).
6. Drian pasta, add to the tomatoes and cook for another 5 minutes or until pasta is done.
7. Remove from heat and stir in the basil.
Be sure to adjust seasoning to your liking. Serve with mozzarella and/or parm cheese.
Makes 8-10, 1 cup servings ( I scooped mine out of the pot with a measuring cup).
Number of Servings: 9
Recipe submitted by SparkPeople user LENORA05.
2. Heat oil in large pot, add the garlic, onion and peppers. Cook for 2 minutes.
3. Add the corn and asparagus, cook for another minute.
4. Add the tomatoes and seasonings(not the fresh basil). Simmer for about 15 minutes.
5. Bring a med pot of water to a boil while the tomatoes are simmering. Cook the pasta until about 3/4 done (still crisp).
6. Drian pasta, add to the tomatoes and cook for another 5 minutes or until pasta is done.
7. Remove from heat and stir in the basil.
Be sure to adjust seasoning to your liking. Serve with mozzarella and/or parm cheese.
Makes 8-10, 1 cup servings ( I scooped mine out of the pot with a measuring cup).
Number of Servings: 9
Recipe submitted by SparkPeople user LENORA05.