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Ingredients
US|METRIC
4 SERVINGS
- 1 cup cooked chicken (diced)
- 14 oz. artichokes (quartered, drained)
- 1 cup fresh asparagus (diced, about 10 spears)
- 1/2 cup grated carrots (I used a bag of “matchstick carrots” from the produce section as a shortcut)
- 1 1/2 cups penne pasta (uncooked)
- 1 3/4 cups low sodium chicken broth (or vegetable broth for a vegetarian option)
- 1/2 cup chopped fresh chives (loosely-packed, or green onions divided)
- 1/4 cup fresh parsley (chopped, divided)
- 2 tsp. minced garlic
- 1/4 tsp. salt
- 1/2 cup frozen peas (or fresh)
- 1/4 cup grated Parmesan cheese (divided)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium430mg18% |
| Potassium810mg23% |
| Protein24g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber8g32% |
| Sugars5g |
| Vitamin A70% |
| Vitamin C45% |
| Calcium15% |
| 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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