Ingredients:
- 1 red bell pepper, chopped (you could use any color pepper you happen to have on hand, the red just gives it color)
- 2 medium chicken breasts, cooked and sliced (i like to make this when i have leftover grilled chicken)
Directions:
- Preheat oven to 350°F
- Heat oil in medium skillet over medium heat.
- Add bell pepper, onion and garlic and cook and stir for 5 minutes.
- Combine the ricotta cheese, soup, 1 cup pepper-jack cheese, eggs and black pepper in large bowl and mix well.
- Stir in cut up chicken and asparagus.
- Next stir in bell pepper mix and cooked pasta.
- Spread in large, 13x9 casserole dish that has been oiled, and top with remaining cup of pepper-jack cheese.
- Bake 35 - 40 minutes or until center is set and cheese is bubble and lightly browned.
- Let stand 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.04 Kcal (1503 kJ) | ||
| Calories from fat | 246.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.36g | 42% | |
|---|---|---|---|
| Cholesterol | 119.27mg | 40% | |
| Sodium | 802.51mg | 33% | |
| Potassium | 120.61mg | 3% | |
| Total Carbs | 6.22g | 2% | |
| Sugars | 2.49g | 10% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 19.4g | 39% | |
| Vitamin C | 21.7mg | 36% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 6.7mg | 37% | |
| Calcium | 478.6mg | 48% | |
| Amount Per 100 g | |||
| Calories | 217.56 Kcal (911 kJ) | ||
| Calories from fat | 149.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.58g | 42% | |
|---|---|---|---|
| Cholesterol | 72.27mg | 40% | |
| Sodium | 486.28mg | 33% | |
| Potassium | 73.08mg | 3% | |
| Total Carbs | 3.77g | 2% | |
| Sugars | 1.51g | 10% | |
| Dietary Fiber | 0.36g | 2% | |
| Protein | 11.75g | 39% | |
| Vitamin C | 13.2mg | 36% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 4mg | 37% | |
| Calcium | 290mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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