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Yield: 6 (1.00 serving)
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Chicken Pasta Bowl
| Nutrition Information | |
| Calories: | 353 |
| Total Fat: | 3.2g |
| Saturated Fat: | 0.7g |
| Trans Fat: | 0g |
| Cholesterol: | 28mg |
| Sodium: | 406mg |
| Carbohydrates: | 59.8g |
| Dietary Fiber: | 5.6g |
| Sugars: | 9.9g |
| Protein: | 19.9g |
| Vitamin A: | 2737.5iu (54%) |
| Vitamin C: | 26.6mg (44%) |
| Calcium: | 57mg (5%) |
| Iron: | 3.7mg (20%) |
1 1/2 penne, dry
1 teaspoon olive oil
1 cup chopped onions
2 garlic cloves, minced
1 cup chopped carrots
1 cup low-sodium chicken broth
26 oz jar pasta sauce
3/4 cup chicken breast, cubed
1 tablespoon grated parmesan cheese
1 teaspoon dried oregano
Cook pasta according to package directions; drain in colander.
Heat olive oil in a large non-stick skillet and heat over medium high heat. Saute onion and garlic until golden brown, add carrots, saute about 3 minutes. Add broth, pasta sauce, chicken and oregano. Cook until chicken is done, about 5-6 minutes.
Serve hot sauce over pasta. This dish goes well with a large tossed salad.
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