| |
| 8 oz |
|
Rigatoni |
|
| 1 Tbs |
|
chicken bouillon granules |
|
| 3 cup |
|
frozen Southwestern seasoned chicken strips |
|
| 1 cup |
|
frozen green peas |
|
| 1 14-1/2 oz |
|
can diced tomatoes with green pepper and onion, drained |
|
| 1/2 tsp |
|
salt |
|
| 1/4 tsp |
|
chili powder |
|
| 1/8 tsp |
|
garlic powder |
|
| 1/2 cup |
|
sharp cheddar cheese, shredded |
|
|
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| |
| 1 |
Cook pasta according to package directions, adding bouillon granules. Cook 7 minutes; add chicken and peas. Cook 3 minutes or until pasta is done or al dente. Drain completely. |
| 2 |
Return pasta mixture to cooking pot; stir in tomatoes, salt, chili powder, and garlic powder. Cook over low heat 5 minutes or until heated through. Stir in cheese. |
| 3 |
Transfer to a serving bowl and serve immediately. |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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|
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| Amount Per Serving |
|
|
|
| Calories |
|
367.00 |
|
| Calories From Fat (17%) |
|
63.00 |
|
| |
|
% Daily Value |
| Total Fat 7.00g |
|
11% |
|
| Cholesterol 0.00mg |
|
0% |
|
| Sodium 621.00mg |
|
26% |
|
| Carbohydrates 51.00g |
|
17% |
|
| Net Carbohydrates 51.00g |
|
|
|
| Protein 25.00g |
|
50% |
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| |
| Recipe Type |
| Main Dish, Pasta, Poultry |
| |
| Recipe Source |
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Source: National Pasta Association
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