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Farfalle with Chicken and Spring Vegetables
DELIGHTFUL REPAST13Ingredients
45Minutes
630Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. farfalle (bow-tie pasta, cooked according to package directions)
- 3 Tbsp. extra-virgin olive oil
- 1 lb. boneless skinless chicken breast (cut into bite-size pieces)
- 3/4 tsp. salt (divided)
- 3/4 tsp. coarsely ground black pepper (divided)
- 2 Tbsp. shallot (finely minced)
- 3/4 lb. asparagus (thin, cut into 1½-inch pieces)
- 1/2 lb. sugar snap pea pods (young)
- 1 red bell pepper (large, julienned)
- 1/2 cup dry white wine
- 1/2 cup heavy cream (I use Organic Valley)
- 3 Tbsp. fresh dill (chopped, more for garnish)
- shredded Parmesan (1/2 cup freshly grated, not)
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol120mg40% |
| Sodium600mg25% |
| Potassium960mg27% |
| Protein36g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A60% |
| Vitamin C130% |
| Calcium10% |
| 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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