Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
883
Calories
46g
Protein
41g
Fat
87g
Carbs
What these numbers assume — 12 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 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- =
- 3 med. zucchini, cut in half lengthwise and sliced
- 1 leek (white part only) thinly sliced, separated
- 1 med. red and yellow bell pepper, cut into 1-inch pieces
- 1 Chinese eggplant, cut in half lengthwise and sliced
- 3 Tbsp balsamic vinegar, divided
- 1 Tbsp olive oil
- 5 med. cloves garlic, finely chopped
- 1 tsp salt and pepper
- 8 oz penne pasta, cooked
- ½ Pound boneless, skinless chicken, cooked and cut into cubes
- ½ Cup salt reduced, fat free chicken broth
- 1 ripe California avocado, seeded, peeled and cut into 16 slices
- =
Directions
1
In a large roasting pan sprayed with non-stick cooking spray, combine all vegetables.
2
In a small bowl, blend 2 Tbsp. balsamic vinegar, oil, garlic, salt and pepper.
3
Pour over vegetables and toss to coat.
4
Roast in preheated 375 degF. oven for 45 min, stirring twice
5
Remove vegetables from oven and pour on remaining Tbsp. of balsamic vinegar.
6
In a large bowl, toss together cooked pasta, roasted vegetables, chicken, chicken broth and fresh basil (optional).
7
Portion into 8 pasta bowls.
8
Place two slices avocado and a fresh basil leaf on each.
Recipe sourced from
fandom