Asiago Chicken and Cavatappi

Health score
28%
Asiago Chicken and Cavatappi
30 min.
4
329kcal

Suggestions


Are you looking for a delicious and satisfying meal that can be prepared in just 30 minutes? Look no further than this mouthwatering Asiago Chicken and Cavatappi recipe! Perfect for a quick lunch or a cozy dinner, this dish combines tender pieces of boneless chicken breasts with the delightful flavors of sun-dried tomatoes and a colorful blend of baby beans and carrots.

The star of the show is the creamy, nutty Asiago cheese, which adds a rich depth to the dish, making it a true crowd-pleaser. With a balance of protein, healthy fats, and carbohydrates, this recipe not only tantalizes your taste buds but also provides a nutritious option for any meal. The vibrant colors of the vegetables and the comforting texture of the cavatappi pasta create a visually appealing plate that is sure to impress your family and friends.

Whether you're a seasoned cook or just starting your culinary journey, this recipe is simple to follow and requires minimal equipment. In no time, you'll have a delightful dish that brings warmth and flavor to your table. So grab your frying pan and get ready to whip up a meal that everyone will love!

Ingredients

  • ounce asiago cheese shredded
  • cups the salad frozen (from 1-pound bag)
  • ounces pasta uncooked
  • 0.3 cup parsley fresh chopped
  • 0.3 teaspoon garlic 
  • 0.3 teaspoon salt 
  • pound chicken breast boneless skinless cut into 1/2-inch pieces
  • 0.5 cup sun-dried olives (not oil-packed)
  • 0.8 cup water boiling

Equipment

  • frying pan

Directions

  1. Cook and drain pasta as directed on package. Meanwhile, pour boiling water over tomatoes; let stand 10 minutes.
  2. Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken, garlic pepper and salt in skillet 2 to 3 minutes, stirring constantly, until chicken is brown. Stir in tomato mixture and vegetables. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
  3. Stir in pasta; cook and stir until thoroughly heated. Stir in parsley.
  4. Sprinkle with cheese.

Nutrition Facts

Calories329kcal
Protein41.01%
Fat15.83%
Carbs43.16%

Properties

Glycemic Index
40.25
Glycemic Load
12.55
Inflammation Score
-7
Nutrition Score
24.351738857186%

Flavonoids

Apigenin
8.08mg
Luteolin
0.04mg
Kaempferol
0.06mg
Myricetin
0.56mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:328.83kcal
16.44%
Fat:5.76g
8.85%
Saturated Fat:1.97g
12.31%
Carbohydrates:35.3g
11.77%
Net Carbohydrates:32.35g
11.76%
Sugar:6.21g
6.9%
Cholesterol:77.39mg
25.8%
Sodium:416.81mg
18.12%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:33.54g
67.08%
Selenium:61.15µg
87.35%
Vitamin B3:13.85mg
69.27%
Vitamin K:67.8µg
64.57%
Vitamin B6:0.97mg
48.67%
Phosphorus:413.51mg
41.35%
Manganese:0.64mg
31.81%
Potassium:1032.7mg
29.51%
Vitamin B5:2.13mg
21.28%
Magnesium:82.63mg
20.66%
Vitamin C:16.44mg
19.92%
Copper:0.35mg
17.7%
Vitamin A:752.66IU
15.05%
Iron:2.55mg
14.17%
Vitamin B2:0.24mg
14.08%
Vitamin B1:0.19mg
12.63%
Calcium:121.69mg
12.17%
Fiber:2.95g
11.81%
Zinc:1.72mg
11.43%
Folate:33.87µg
8.47%
Vitamin B12:0.31µg
5.2%
Vitamin E:0.3mg
2%