Chef's Pick
14 min.
1450 cal.
2 serv.
No Heat
Cook time: 14 minutes
Boil a large pot of salted water, add ½ the box of pasta + cook 10-12 min or until al dente, then drain + return to pot
Heat 2 tbsp oil in a skillet over med-high; cook cutlets 5-6 min each side until cooked through + internal temp reaches 165°
Heat 1 tbsp oil in skillet over med-high + cook pea snaps with salt/pep 3-5 min until tender
Add sauce + veggies to strained pasta; cook on low heat for 2-3 min then divide between bowls
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
1450
88g
113
Saturated Fat
16g
80%
Trans Fat
0g
25mg
9%
870mg
38%
112g
41%
Dietary Fiber
7g
25%
Total Sugars
11g
Included 2g added sugars
4%
53g
0%
8%
75%
19%
33%
25%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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