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Ingredients
US|METRIC
4 SERVINGS
- 2 chicken breasts (large, cut into bite-sized pieces)
- sea salt (ground Himalayan, to taste)
- freshly ground black pepper (to taste, I always use mixed peppercorns)
- 1 Tbsp. olive oil (tips & tricks)
- 1 Tbsp. clarified butter
- 1 cup red onions (diced)
- 1/2 cup red peppers (diced)
- 1/2 cup yellow peppers (diced)
- 2 cloves garlic (pressed)
- 3/4 cup low sodium chicken broth
- 1/4 cup dry white wine
- 3/4 cup pesto (Italian, see Recipe)
- 1/2 Tbsp. Italian seasoning (see Recipe)
- 1/4 tsp. red pepper flakes
- 3/4 lb. asparagus (tough ends removed, cut into 1-inch pieces and blanched tips & tricks)
- 1 cup cherry tomatoes (washed and halved)
- 2 oz. sliced black olives (drained)
- 1 Tbsp. freshly squeezed lemon juice (tips & tricks)
- 1 tsp. lemon zest
- 1 lb. penne rigate (cooked)
- 1 cup grana padano cheese (substitute Parmigiano-Reggiano, grated)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium640mg27% |
| Potassium500mg14% |
| Protein12g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A35% |
| Vitamin C120% |
| Calcium35% |
| Iron15% |
* 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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