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Chicken, Arugula, and Bell Pepper Pasta
GENEFREDERICK11Ingredients
2Hours
510Calories
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Description
This is a recipe from LoseIt.com.
(For 1⁄2 of recipe) 430 calories; 50 g carbohydrate; 35 g protein; 9 g fat (1.5 g sat); 3.5 g fiber; 380 mg sodium
Ingredients
US|METRIC
2 SERVINGS
- 1/2 lb. boneless skinless chicken breast (cut into bite-sized pieces)
- 2 tsp. olive oil
- 1 Tbsp. lemon juice
- 2 sprigs thyme
- 4 oz. pasta (short-cut -- elbow, farfalle, etc)
- 1 garlic clove (chopped)
- 1 shallot (chopped)
- 1/4 tsp. salt
- freshly ground pepper
- 4 cups arugula (or baby spinach, about 4 ounces)
- 1 red bell pepper (cut into short, thin strips)
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Directions
- Cut the chicken breast into bite-size pieces.
- Combine chicken, 2 teaspoons olive oil, lemon juice, and thyme in a resealable plastic bag. Place in the refrigerator and marinate for 1-2 hours, turning halfway through
- Cook pasta according to package directions, omitting salt and oil. Drain and set aside.
NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium450mg19% |
| Potassium1090mg31% |
| Protein35g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber5g20% |
| Sugars5g |
| Vitamin A70% |
| Vitamin C160% |
| Calcium15% |
| Iron25% |
* 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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