Recipe: Nutrition
Egg-free
Nut-free
Soy-free
High-Fiber
Low-Cholesterol
Low-Sodium
Low-Sugar
Directions
Prep Time
5 minutes
Cook Time
15 minutes
Ready in
20 minutes
- In a medium skillet heat oil over medium-high heat until hot. Add chicken and tomatoes; cook and stir 3 to 4 minutes or until tomatoes begin to soften. Stir in cup of the pesto; toss to coat. Remove pan from heat; set aside.
- Meanwhile, in a large pot cook spaghetti al dente according to package directions. Reserve 1/2 cup of the pasta water. Drain pasta; return to pot. (If pasta appears dry, gradually add reserved water and toss to coat until moist.) Add remaining pesto; toss to coat. Transfer to a serving bowl.
- Top pasta with chicken mixture, and (if desired) serve with grated Parmesan.
Nutritional Information
Serving Size
1
Per Serving
Calories 620, Calories Fat 270, Total Fat 30g, Saturated Fat 7g, Cholesterol 85mg, Sodium 430mg, Carbohydrate 48g, Protein 43g
Serving Size | 1 |
Calories | 620 |
Calories Fat | 270 |
Calories (fat) extra | 43 |
Total Fat | 30g |
Total Fat (extra) | 46 |
Saturated Fat | 7g |
Saturated Fat (extra) | 35 |
Cholesterol | 85mg |
Cholesterol (extra) | 28 |
Sodium | 430mg |
Sodium (extra) | 18 |
Potassium | 555mg |
Carbohydrate | 48g |
Carbohydrate (extra) | 16 |
Fiber | 8g |
Fiber (extra) | 32 |
Sugars | 4g |
Protein | 43g |
Omega3 | 0g |
Vitamin A | 1159IU |
Vitamin A (extra) | 23 |
Vitamin C | 14mg |
Vitamin C (extra) | 24 |
Iron | 4mg |
Iron (extra) | 23 |