Directions:
- Cook spaghetti in salted water.
- Meanwhile, saute chicken breasts in olive oil. Add a tad amount of olive oil to separate skillet and saute mushrooms. Add sun-dried tomatoes and pine nuts to chicken. Cook until pine nuts are lightly toasted. Add mushrooms to chicken mixture. Add pesto sauce and chicken broth to desired consistency. Toss with al dente spaghetti and top with freshly grated parmagiano reggiano. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.54 Kcal (1468 kJ) | ||
| Calories from fat | 61.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.83g | 11% | |
|---|---|---|---|
| Cholesterol | 2.56mg | 1% | |
| Sodium | 45.54mg | 2% | |
| Potassium | 396.04mg | 8% | |
| Total Carbs | 60.38g | 20% | |
| Sugars | 3.99g | 16% | |
| Dietary Fiber | 3.09g | 12% | |
| Protein | 12.61g | 25% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 3.1mg | 17% | |
| Calcium | 21.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 275.95 Kcal (1155 kJ) | ||
| Calories from fat | 48.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.37g | 11% | |
|---|---|---|---|
| Cholesterol | 2.02mg | 1% | |
| Sodium | 35.85mg | 2% | |
| Potassium | 311.77mg | 8% | |
| Total Carbs | 47.54g | 20% | |
| Sugars | 3.14g | 16% | |
| Dietary Fiber | 2.43g | 12% | |
| Protein | 9.92g | 25% | |
| Vitamin C | 1.4mg | 3% | |
| Iron | 2.4mg | 17% | |
| Calcium | 16.6mg | 2% | |
* 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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