Chicken breasts, simmered in tomato sauce, served with pasta and broccoli tossed with a creamy tomato-pesto sauce
1) Cook pasta according to package directions, omitting salt and adding broccoli last 2 minutes of cook time.
2) Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until lightly browned on both sides. Add undrained tomatoes and tomato sauce; bring to a boil. Reduce heat to medium-low; cover. Simmer 8 minutes or until chicken is no longer pink in centers (165°F).
3) Remove chicken from skillet; keep warm. Add cream cheese to sauce remaining in skillet; stir until cream cheese is melted completely. Stir in pesto; simmer 2 minutes to thicken slightly. Drain pasta. Add to skillet; mix lightly. Serve chicken with pasta mixture.
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Serving Size: 1 Serving (461g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 566 | ||
Calories from Fat: 151 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.7g | 22 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 157.7mg | 49 % | |
Sodium 681.3mg | 23 % | |
Potassium 1143.6mg | 30 % | |
Total Carbohydrate 40.4g | 12 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 33.1g | ||
Protein 61.5g | 88 % | |
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: 566
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