Directions:
- Over medium-high heat, let the oil get heated in a large skillet.
- Stir/saute chicken in oil for 5-6 minutes or until chicken is no longer pink.
- Add in the zucchini and bell pepper; stir/saute for about 5 minutes or until the vegetables are crisp-tender.
- Stir in alfredo sauce; cook until heated through; adjust seasoning to taste.
- Sprinkle with parmesan cheese; serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.9 Kcal (1272 kJ) | ||
| Calories from fat | 124.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.8g | 21% | |
|---|---|---|---|
| Cholesterol | 87.58mg | 29% | |
| Sodium | 649.53mg | 27% | |
| Potassium | 1536.2mg | 33% | |
| Total Carbs | 11.2g | 4% | |
| Sugars | 1.46g | 6% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 36.5g | 73% | |
| Vitamin C | 110mg | 183% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 15mg | 83% | |
| Calcium | 89.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 70.77 Kcal (296 kJ) | ||
| Calories from fat | 28.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 21% | |
|---|---|---|---|
| Cholesterol | 20.4mg | 29% | |
| Sodium | 151.26mg | 27% | |
| Potassium | 357.75mg | 33% | |
| Total Carbs | 2.61g | 4% | |
| Sugars | 0.34g | 6% | |
| Dietary Fiber | 0.67g | 12% | |
| Protein | 8.5g | 73% | |
| Vitamin C | 25.6mg | 183% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 3.5mg | 83% | |
| Calcium | 20.9mg | 9% | |
* 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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