Serves 5⠀
About 243 grams per serving⠀
297 calories ⠀
2 fat | 41 carb | 28 protein | 5 fiber
Search Rushing to the Kitchen Pasta Primavera on Myfitnesspal
These are the macros without dressing, so add your favorite! I add 1/3 cup to each serving or about 1.5 cups to the entire thing. A favorite is Ken’s Lite Caesar Vinaigrette!
Pasta Primavera
Ingredients
- 224 grams rotini dry weight
- 256 grams cherry tomatoes halved
- 100 grams snap peas
- 100 grams red onion cubed
- 4 cloves garlic minced
- 16 ounces chicken breast raw weight
- 75 grams broccoli florets blanched
- 100 grams bell pepper sliced
- fresh basil
- salt and pepper
- 1/3 cup your favorite dressing we used Ken's lite Caesar
Instructions
- Start by coating your chicken in salt, pepper and 2 cloves of the minced garlic. Spray a grill pan with olive oil cooking spray and cook chicken throughly on each side. Allow to rest and then slice. ⠀
- Bring a large pot of water to a boil and add your pasta. Allow to cook for about 8 minutes or until al dente. Drain. ⠀
- In a large sauté pan, add some spay olive oil and the onions and the remaining garlic. Allow to cook for 2 minutes. ⠀
- Add the peppers, peas and broccoli. Allow to cook for 4 minutes. ⠀
- Add your sliced chicken and drained pasta. Stir.⠀
- Add tomatoes and remove from heat. ⠀
- Add your choice of dressing and salt and pepper to taste!
Notes
macros and calories are without dressing added.
