Directions:
- In a Dutch oven, bring water to a boil. Add pasta. Return to a boil; cook for 4 minutes. Add asparagus; cook 6-8 minutes longer or until pasta and asparagus are tender.
- Meanwhile, in a large nonstick skillet, saute chicken in oil until no longer pink. Remove from the heat.
- Drain pasta mixture. Add the chicken, tomatoes and vinaigrette; cook over low heat until heated through. Sprinkle with onions and cheese. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 570.59 Kcal (2389 kJ) | ||
| Calories from fat | 95.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.6g | 16% | |
|---|---|---|---|
| Cholesterol | 69.09mg | 23% | |
| Sodium | 954.04mg | 40% | |
| Potassium | 543.83mg | 12% | |
| Total Carbs | 77.94g | 26% | |
| Sugars | 6.39g | 26% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 42.24g | 84% | |
| Vitamin C | 14.9mg | 25% | |
| Iron | 0.8mg | 4% | |
| Calcium | 132.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 67.7 Kcal (283 kJ) | ||
| Calories from fat | 11.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.26g | 16% | |
|---|---|---|---|
| Cholesterol | 8.2mg | 23% | |
| Sodium | 113.19mg | 40% | |
| Potassium | 64.52mg | 12% | |
| Total Carbs | 9.25g | 26% | |
| Sugars | 0.76g | 26% | |
| Dietary Fiber | 0.17g | 6% | |
| Protein | 5.01g | 84% | |
| Vitamin C | 1.8mg | 25% | |
| Iron | 0.1mg | 4% | |
| Calcium | 15.7mg | 13% | |
* 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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