Spinach Artichoke Chicken Chiocciole Pasta Bake

Chef's Pick

Spinach Artichoke Chicken Chiocciole Pasta Bake

  • 29 min.

  • 690 cal.

  • 2 serv.

  • No Heat

Ingredients
Instructions

Cook time: 29 minutes

Preheat oven to 425° + lightly oil small baking dish; 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

Meanwhile, heat 1 tbsp oil in skillet over med-high; add half the bag of broccoli, salt/pep + sauté 4-5 min until lightly browned; add 2 tbsp water, reduce heat, cover + steam 3-5 min more until tender; set aside

Heat lightly oiled skillet over med-high, pat chicken dry, add to pan in one layer + sear 2 min; flip + cook 2-3 min more until cooked through; season with salt/pep

Mix in chicken, broccoli + ½ cup sauce to pasta; transfer to baking dish + bake 12-15 min until hot

Nutrition

Servings: 2

Amount per serving

690

Calories

13g

Fat

97g

Carbs

8g

Fiber

48g

Protein

6g

Sugars

Calories per serving

690

Total Fat

13g

17

Saturated Fat

2g

8%

Trans Fat

0g

Cholesterol

100mg

34%

Sodium

250mg

11%

Total Carbohydrates

97g

36%

Dietary Fiber

8g

29%

Total Sugars

6g

Included 0g added sugars

0%

Protein

48g

Vitamin D

0%

Vitamin A

19%

Vitamin C

113%

Calcium

7%

Iron

12%

Potassium

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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