Directions:
- In a large skillet, cook chicken in butter over medium heat until no longer pink. Add yellow squash and zucchini; cook for 3-4 minutes or until tender. Meanwhile, cook pasta according to package directions.
- Stir broth and lemon juice into chicken mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through, stirring occasionally. Drain pasta; toss with chicken mixture and tomatoes. Sprinkle with cheeses. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 431.01 Kcal (1805 kJ) | ||
| Calories from fat | 133.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.88g | 23% | |
|---|---|---|---|
| Cholesterol | 85.03mg | 28% | |
| Sodium | 579.93mg | 24% | |
| Potassium | 1029.68mg | 22% | |
| Total Carbs | 44.78g | 15% | |
| Sugars | 10.35g | 41% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 32.14g | 64% | |
| Vitamin C | 43mg | 72% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 159.4mg | 885% | |
| Calcium | 200.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 95.14 Kcal (398 kJ) | ||
| Calories from fat | 29.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.28g | 23% | |
|---|---|---|---|
| Cholesterol | 18.77mg | 28% | |
| Sodium | 128.01mg | 24% | |
| Potassium | 227.29mg | 22% | |
| Total Carbs | 9.88g | 15% | |
| Sugars | 2.28g | 41% | |
| Dietary Fiber | 1g | 18% | |
| Protein | 7.09g | 64% | |
| Vitamin C | 9.5mg | 72% | |
| Iron | 35.2mg | 885% | |
| Calcium | 44.3mg | 20% | |
* 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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