Pasta With Chicken and Vegetables

FOODISTA
16Ingredients
35Minutes
220Calories

Ingredients

US|METRIC
  • olive oil
  • 8 ounces rigatoni (or penne)
  • 1 pound boneless skinless chicken breast (cut into bite-size pieces)
  • 2 cloves garlic (chopped)
  • 1/2 pound fresh asparagus
  • 1/2 cup scallions
  • 12 baby carrots (cut in half lengthwise)
  • 1 cup broccoli florets
  • 1/4 cup chicken broth (or water)
  • 3 tablespoons finely chopped fresh parsley
  • 1 nutmeg
  • 1 roasted red bell pepper (see note)
  • 6 cherry tomatoes (quartered)
  • 6 tablespoons Parmesan (Grated fresh)
  • salt
  • pepper
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    Directions

    1. Bring a large pot of water to a boil; drizzle in a little olive oil. Add pasta and cook until al dente, about 10 minutes.
    2. Meanwhile, heat 2 tablespoons olive oil in a large, nonstick skillet. Add chicken, and cook over medium heat until the bottom begins to turn golden.
    3. Turn chicken over and cook 1 minute longer.
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    NutritionView More

    220Calories
    Sodium15% DV350mg
    Fat12% DV8g
    Protein43% DV22g
    Carbs6% DV17g
    Fiber12% DV3g
    Calories220Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol65mg22%
    Sodium350mg15%
    Potassium570mg16%
    Protein22g43%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber3g12%
    Sugars3g6%
    Vitamin A70%
    Vitamin C40%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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