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Baked Penne with Chicken and Kale
CONFECTIONS OF A FOODIE BRIDE14Ingredients
50Minutes
490Calories
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Ingredients
US|METRIC
10 SERVINGS
- 13.25 oz. penne pasta (I use Dreamfield)
- 2 tsp. olive oil
- 1 onion (large, chopped)
- 1 red bell pepper (large, seeded and chopped)
- 1 carrot (large, grated)
- 2 cloves garlic (grated or minced)
- 2 bunches kale (stems removed and chopped)
- 48 oz. ricotta (I used half part-skim and half fat-free)
- 1 tsp. hot sauce (Tobasoco, or other)
- 1 lemon
- 1 oz. Parmesan (finely grated, about 3/4 cup)
- 1 1/2 cups chicken (leftover, shredded, I used 1 chicken breast)
- salt
- pepper
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories490Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol95mg32% |
Sodium320mg13% |
Potassium800mg23% |
Protein31g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate46g15% |
Dietary Fiber4g16% |
Sugars2g |
Vitamin A320% |
Vitamin C220% |
Calcium45% |
Iron20% |
* 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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