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 |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Cherry Tomato | 1 medium (123g) | 22 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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
- Nonfat cooking spray
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2-1/2 cups [[cherry tomato|cherry tomatoes], halved
- 2 cups yellow squash, cubed
- 3/4 cups low sodium chicken broth
- Salt and pepper, to taste (optional)
- 16 oz. package of penne pasta
- 6 fresh basil leaves, chopped
Directions
1.Spray a large skillet with cooking spray then heat over medium heat.
2.Add onion and garlic then cook for 3 minutes, stirring often.
3.Add asparagus and cook an additional 3 minutes.
4.Stir in the tomatoes and squash and cook for 3 minutes.
5.Add the broth and reduce heat to medium low and simmer, uncovered for 5 minutes. Add salt and pepper, to taste.
6.Cook pasta according to package instructions then drain. Toss pasta with the vegetable mixture and basil then serve.