Chicken Pasta with Sundried Tomatoes and Wilted Kale at foodious.com

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Chicken Pasta with Sundried Tomatoes and Wilted Kale

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30 minutes

4 servings

Adjust servings

dairy-free

(?)

Has dairy from:

parmesan cheese

gluten-free

(?)

Has gluten from:

orecchiette (dry)

kid friendly

has meat

(?)

Has meat from:

chicken breast

has pasta

(?)

Has pasta from:

orecchiette (dry)

has seafood

mediterranean

vegan

(?)

Not vegan due to:

chicken breast
orecchiette (dry)
parmesan cheese

vegetarian

(?)

Not vegetarian due to:

chicken breast

pescatarian

paleo

(?)

Not paleo due to:

orecchiette (dry)
parmesan cheese

This recipe has no customizations.

Bon Appétit

This recipe fits right into a balanced diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 1.3% of RDA
• Calories: 30.2% of RDA
• Carbs: 17.5% of RDA
• Fat (total lipid): 16.2% of RDA
• Fiber: 28.6% of RDA
• Fructose: 0.0% of RDA
• Protein: 36.7% of RDA
• Sodium: 17.0% of RDA
• Sugar: 1.3% of RDA

• Vitamin A (IU): 76.3% of RDA
• Vitamin B6: 58.2% of RDA
• Vitamin C: 40.0% of RDA
• Iron: 3.9% of RDA
• Magnesium: 29.7% of RDA
• Manganese: 105% of RDA
• Niacin: 73.2% of RDA
• Potassium: 30.0% of RDA
• Zinc: 14.8% of RDA

If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.

MACROS

Carbohydrate

48.3

Calories

604

Fiber

8.00

Iron

0.738

Protein

41.3

Sodium

229

Sugars

0.418

Fat (total lipid)

9.92

INGREDIENTS

Amount

Measure

Adjust

Ingredient

chicken breast

boneless, skinless, washed and cut into smaller pieces.

cups

orecchiette (dry)

can use any shaped pasta (campanelle, casarecce, farfalle, orecchiette, etc), uncooked.

jar

sun-dried tomato (in oil)

drained, rinsed, roughly chopped.

bunch

kale (fresh)

small bunch. cut into smaller pieces.

1/4

cups

parmesan cheese

freshly grated.

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PREPARATION

COOKING THE CHICKEN

Wash the chicken and cut into smaller pieces.

In a skillet, layer the bottom with a thin coat of olive oil and turn on to medium-high heat.

Add the chicken to the skillet and season with salt and pepper

Cook the chicken for 10-15 minutes, or until no longer pink inside.

Remove and set aside to cool.

PREPARING THE PASTA

Cook the pasta according to the directions on the package. Drain once done cooking.

WILTING THE KALE AND SUNDRIED TOMAOTES

In a skillet, add a small amount of olive oil over medium-high heat.

Add the pieces of kale and drained sundried tomatoes and wilt, stirring consistently. This will take ~5-7 minutes.

ASSEMBLING THE PASTA SALAD

In a large bowl, add the cooked/drained pasta, cooked chicken, wilted kale and sundried tomatoes. Mix well.

10.

Plate up and top with freshly grated parmesan cheese.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 604

Protein 41.3 g

Carbohydrates 48.3 g

Iron 0.74 mg

Fiber 8.00 g

Calcium 13.0 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.