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Receta Pasta With Chicken And Grilled Veggies

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Raciónes: 4

Ingredientes

Cost per serving $5.96 view details

Direcciones

  1. Cook pasta al dente, set aside in warm water to keep warm. Lightly oil and grill chicken, eggplant, mushrooms, and roma tomatoes over med heat until done. Cook tomatoes on skin side only, so as not to lose any juice. Eggplant should be soft, tomatoes warm and lightly charred, and mushrooms and chicken cooked through.
  2. Cut chicken and eggplant into bite-sized pcs, and slice portobellos. (You can slice them first and grill the slices if you prefer) If the mushrooms are large, you may need to halve the slices. Cut tomato halves into two or possibly four pcs, saving juice. Drain pasta, and toss with several drizzles of extra virgin olive oil, garlic, basil, sundried tomatoes and 1/4 c cheese. Add in chicken and veggies, toss again. Season to taste with salt and pepper.
  3. Serve warm with the rest of the cheese.
  4. NOTE: The amounts may be played with, especially the amounts of chicken and pasta, and the mushrooms may be sauteed in butter rather than grilled if preferred. I really like the smoky taste from the grill.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 749g
Recipe makes 4 servings
Calories 1024  
Calories from Fat 410 40%
Total Fat 46.59g 58%
Saturated Fat 14.61g 58%
Trans Fat 0.03g  
Cholesterol 126mg 42%
Sodium 864mg 36%
Potassium 1809mg 52%
Total Carbs 93.02g 25%
Dietary Fiber 16.6g 55%
Sugars 14.65g 10%
Protein 61.25g 98%
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