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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. olive oil
- 12 oz. sundried tomato chicken sausage (al fresco)
- 2 1/2 cups reduced sodium chicken stock (chicken broth, or water)
- 8 oz. rigatoni pasta (uncooked)
- 15 oz. grape tomatoes (½ of them cut in half and the rest whole)
- 4 oz. cream cheese (cut into 1-inch cubes)
- 3 Tbsp. grated Parmesan cheese
- 1/2 tsp. garlic powder
- 1/2 tsp. pepper
- 3/4 cup basil pesto (refrigerated, found in the dairy department at the grocery store)
- 5 oz. baby spinach
- basil leaves (fresh torn, for garnish, optional)
- grated Parmesan (additional, for garnish, optional)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium400mg17% |
| Potassium430mg12% |
| Protein8g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber1g4% |
| Sugars3g |
| Vitamin A60% |
| Vitamin C25% |
| Calcium10% |
| Iron8% |
* 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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