Creamy Chicken Penne
| 10 |
35 |
796 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
25 min |
6
|
Ingredients
|
908 gm
|
Chicken breast, boneless, skinless
(cut into 1-inch pieces)
|
|
1/2 cup
|
Parmesan cheese, grated
|
|
2 tbsp
|
Extra virgin olive oil
|
|
1 can(s) (14oz)
|
Diced tomatoes, canned
(undrained)
|
|
4 clove(s)
|
Garlic
|
|
2 cup
|
Heavy cream, 38% M.F.
|
|
1 tsp, ground
|
Basil, dried
|
|
142 gm
|
Baby spinach
(2/3 of a cup)
|
|
1 cup
|
Chicken broth (stock), low sodium
|
|
3 cup
|
Pasta, Penne, dry
|
Instructions
TO FREEZE AND COOK LATER:
Label a 1-gallon-sized plastic freezer bag.
Add all ingredients to your freezer bag except penne pasta.
Remove as much air as possible, seal, and freeze for up to three months.
TO COOK:
Thaw freezer meal.
Add contents of freezer bag to large skillet, pot, or saute pan with
uncooked penne pasta.
Bring to boil and simmer uncovered for 15 minutes, stirring occasionally,
until chicken is cooked through and pasta is al dente.
Nutrition Facts
Per Portion
Calories
796
Calories from fat
347
Calories from saturated fat
182
Total Fat
39 g
Saturated Fat
20.2 g
Trans Fat
0.0 g
Polyunsaturated Fat
2.7 g
Monounsaturated Fat
13.0 g
Cholesterol
195 mg
Sodium
452 mg
Potassium
1023 mg
Total Carbohydrate
62 g
Dietary Fiber
4.3 g
Sugars
2.2 g
Protein
50 g
Dietary servings
Per Portion
| Grain |
2.6 |
| Meat |
1.7 |
| Milk Alternative |
0.2 |
| Vegetables |
1.3 |
Energy sources
Recipe from:
Skillet Freezer Meals by Kelly McNelis
