Not exactly heartsmart. NOTE: Troubles with the analyzer mean the pasta hasn't been included in this analysis.
| 1/2 | cup peas, cooked |
| 1/2 | cup zucchini, sliced |
| 16 | baby carrots, steamed |
| 1 | red pepper, cut into strips |
| 1/2 | tablespoon extra virgin olive oil |
| 2 | teaspoons garlic paste |
| 1 | cup cheese sauce from recipe |
| 1 | and 1/2 cups roasted chicken breast without skin, diced |
| 1/2 | cup low sodium chicken broth |
- Heat oil and saute garlic (I would have used real cloves rather than paste if I had it) until lightly browned.
- Saute red pepper and zucchini until softened. Add peas and carrots and heat through.
- Remove veggies from pan and deglaze with 1/2 cup low sodium chicken broth. Add diced roasted chicken and saute until lightly browned. Set aside.
- For each serving add 1/2 cup noodles, 1/4 cup cheese sauce to the pan and heat through. Remove to plate and top each with an equal amount of the vegetable and chicken.
Cheese, Chicken, Dairy, Pasta, Main Dish
| Nutrition Facts | ||||||
Serving Size 184.7g |
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Amount Per Serving |
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Calories 189 Calories from Fat
87 |
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% Daily Value* |
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Total Fat
9.7g 15%
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Saturated Fat
4.4g 22%
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Cholesterol
42mg 14%
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Sodium
295mg 12%
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Total Carbohydrates
9.6g 3%
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Dietary Fiber
2.3g 9%
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Sugars
3.5g |
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Protein
15.3g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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