Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 skinned and boned chicken breast halves
- 16 oz uncooked penne pasta
- 1 tsp salt
- 3 quarts boiling water
- 1 Pound fresh asparagus
- 1 (14-ounce) can artichoke heart quarters, drained
- 6 Cups gourmet lettuces
- 1 CALIFORNIA AVOCADO, peeled and sliced
- Avocado Dressing
- 2 CALIFORNIA AVOCADOS, peeled and seeded
- ¼ Cup loosely packed fresh cilantro leaves
- ½ Cup olive oil
- ¼ Cup white wine vinegar
- ½ tsp salt
- ½ tsp pepper
- =
Directions
Place chicken in a shallow dish; top with 1/3 cup Avocado Dressing.
Cover and chill 1 to 2 hours.
Drain, discarding marinade.
Cook chicken in a nonstick skillet over medium-high heat 7 minutes on each side or until done.
Cool and chop.
Cook pasta and 1 teaspoon salt in 3 quarts boiling water 8 minutes.
Add asparagus; and cook 2 more minutes.
Drain and cool.
Toss together pasta, asparagus, chicken, artichoke hearts, and remaining dressing.
Serve on lettuce-lined plates, and top with avocado slices
Avocado Dressing
Process all ingredients in a food processor until smooth, stopping to scrape down sides.
Chill, if desired.