The pasta is a new twist without tomato base.
Cook pasta in boiling water 8 - 10 minutes, until al dente. Drain and transfer to a large bowl.
Heat 1 tbsp olive oil in large skitter over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add remaining oil. Stir in garlic, asparagus, mushrooms and red pepper flakes. Cook until asparagus is just tender. Stir in chicken and cook another 2 minutes to blend flavors.
Toss chicken mixture in bowl with pasta. Sprinkle with parmesan cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 220 | ||
Calories from Fat: 31 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 52.4mg | 16 % | |
Sodium 94.9mg | 3 % | |
Potassium 371.8mg | 10 % | |
Total Carbohydrate 34.4g | 10 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 33g | ||
Protein 13.4g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 220
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