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4 servings
suggest servings
| 1 | tablespoon | olive oil | |
| 8 | ounces | mostaccioli | al dente |
| 1 | pound | chicken breasts | boneless, skinless, chopped in bite sized pieces |
| 2 | each | garlic | cloves, chopped |
| 1 | pound | asparagus | chopped 2 inch pieces |
| 1/2 | cup | scallions, spring or green onions | finely chopped |
| 12 | each | carrots | baby, halved lengthwise |
| 1/4 | cup | chicken broth | |
| 3 | tablespoons | parsley leaves | fresh, finely chopped |
| 1/4 | teaspoon | nutmeg | |
| 1 | each | sweet red bell pepper | roasted |
| 6 | each | tomatoes | cherry or grape |
| 6 | tablespoons | parmesan, parmigiano-reggiano cheese, grated | nonfat, grated |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
Bring a large pot of water to a boil; add pasta and cook until al dente, about 10 minutes.
Meanwhile, heat the olive oil in a large, nonstick skillet. Add chicken and cook over medium heat until the bottom begins to turn golden. Turn chicken over and cook 1 minute longer.
Stir in garlic, asparagus, scallions, carrots, chicken broth, parsley, and nutmeg. Cover and cook for about 5 minutes, or until chicken is cooked through and vegetables are tender-crisp. Remove from heat.
Stir in roasted pepper and cherry tomatoes. When pasta is cooked, drain and return to pot. Toss with chicken, vegetables, and parmesan cheese over medium heat until heated through. Season with salt and pepper. Serve immediately.
| % Daily Value* | |
| Total Fat 11.0g | 16% |
| Saturated Fat 3.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 363mg | 15% |
| Total Carbohydrate 34.0g | 11% |
| Dietary Fiber 11.0g | 43% |
| Sugars 18.0g | |
| Protein 45.0g | 90% |
| Vitamin A | 689% | Vitamin C | 142% | |
| Calcium | 23% | Iron | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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