Mediterranean Chicken Farfalle

recipe

This recipe is loaded with veggies you can easily keep on hand in your freezer.

Ingredients

14.5 ounces farfalle pasta
1 tablespoon olive oil
4 cloves garlic minced
1 medium bell (sweet) peppers red, julienne cut
12 ounces onion frozen, chopped
12 ounces white mushrooms frozen, sliced
16 ounces spinach frozen
16 ounces California blend frozen
16 ounces broccoli frozen, chopped
24 ounces spaghetti sauce (use your favorite)
14.5 ounces fire roasted tomatoes canned
8 ounces chicken strips, frozen (you can also use a vegetarian frozen meat)
1 tablespoon dill dry
2 teaspoons garlic powder
2 teaspoons seasoned salt Lawry's or other

Directions

Cook pasta according to instructions on the box, but do not add any oil or salt.

In a large pan, saute the garlic, red bell pepper, frozen onion, frozen California Blend, frozen broccoli, frozen spinach, and frozen mushrooms in olive oil over medium heat for 15 minutes or until all veggies are thawed.

Add the spaghetti sauce, tomatoes, chicken and seasonings to the vegetable saute and cook for 20 minutes.

Stir in the cooked pasta to the vegetable mixture and cook for an additional 5 minutes.

Nutritional data

Yield: 8 Servings
 
Serving Size: 2 cups

Calories 400 | Fat 5g | Sodium 800mg | Total Carbs 65g | Dietary Fiber 9g | Protein 20g

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