Pasta Chicken and Sun-Dried Tomatoes Recipe

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Brief

Servings: 8

Yield: 8 servings

Pasta Chicken and Sun-Dried Tomatoes Recipe

Ingredients

1 (8 ounce) package tri-colored farfalle (bow tie) pasta

4 skinless

boneless chicken breast halves

¼ cup olive oil

½ cup sun-dried tomatoes

1 zucchini

steamed and cut into chunks

1 summer squash

steamed and chopped

Piadina Romagnola (Italian Flat Bread)

World Cuisine

Directions

Step 1

Add pasta to a large pot of salted boiling water. Let cook for 8 to 10 minutes or until al dente. Drain.

Step 2

Meanwhile saute chicken breasts in a medium skillet over medium high heat. Saute for 8 to 10 minutes each side or until chicken is cooked through and juices run clear. Remove chicken from skillet and cut into bite size pieces.

Step 3

In a large mixing bowl toss cooked pasta with oil to coat. Add chicken pieces sun-dried tomatoes zucchini and squash and toss again. Finally add cheese and serve.

Nutritional Information

Pasta Chicken and Sun-Dried Tomatoes Recipe

Servings Per Recipe:8

Calories: 241.5

% Daily Value *

Protein: 18.4g 37%

Carbohydrates: 23.9g 8%

Dietary Fiber: 1.9g 8%

Sugars: 3.2g

Fat: 8.3g 13%

Saturated Fat: 1.3g 7%

Cholesterol: 34.2mg 11%

Vitamin A Iu: 139.9IU 3%

Niacin Equivalents: 9.9mg 77%

Vitamin B6: 0.5mg 30%

Vitamin C: 10.4mg 17%

Folate: 74.4mcg 19%

Calcium: 23.4mg 2%

Iron: 1.7mg 10%

Magnesium: 44.6mg 16%

Potassium: 446.9mg 13%

Sodium: 113.6mg 5%

Thiamin: 0.1mg 9%

Calories From Fat: 74.8

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

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.