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Ingredientes
- Â Â Extra virgin olive oil
- 8 ounce Rigatoni, penne or possibly mostaccioli
- 1 lb Boneless, skinless chicken breast, cut into bite-size pcs
- 2 x Cloves garlic, minced
- 1/2 lb Fresh asparagus, cut into 2-inch pcs, or possibly sugar snap or possibly snow peas (or possibly 1/4 lb. of each)
- 1/2 c. Finely diced scallions
- 12 x Baby carrots, cut in half lengthwise
- 1 c. Broccoli florets
- 1/4 c. Chicken broth (or possibly water)
- 3 Tbsp. Finely minced fresh parsley
- 1 pch Nutmeg
- 1 lrg Roasted red bell pepper (see note)
- 6 x Cherry tomatoes, quartered
- 6 Tbsp. Grated fresh Parmesan
- Â Â Salt (optional) and pepper to taste
Direcciones
- Bring a large pot of water to a boil; drizzle in a little extra virgin olive oil. Add in pasta and cook till al dente, about 10 min.
- Meanwhile, heat 2 Tbsp. extra virgin olive oil in a large, nonstick skillet. Add in chicken, and cook over medium heat till the bottom begins to turn golden brown.
- Turn chicken over and cook 1 minute longer.
- Stir in garlic, asparagus (but not peas), scallions, carrots, broccoli, chicken broth, parsley and nutmeg. Cover and cook for about 5 min, or possibly till chicken is cooked through and vegetables are tender-crisp. (If using peas, add in after 3 min of cooking.)
- Remove from heat. Stir in roasted pepper and cherry tomatoes.
- When pasta is cooked, drain and return to pot. Toss with chicken, vegetables and Parmesan over medium heat till heated through. Season with salt and pepper.
- Serve immediately.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1713g | |
| Calories 856 | |
| Calories from Fat 193 | 23% |
| Total Fat 21.98g | 27% |
| Saturated Fat 11.57g | 46% |
| Trans Fat 0.09g | |
| Cholesterol 209mg | 70% |
| Sodium 1353mg | 56% |
| Potassium 3965mg | 113% |
| Total Carbs 65.99g | 18% |
| Dietary Fiber 21.9g | 73% |
| Sugars 37.52g | 25% |
| Protein 103.56g | 166% |
