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Penne with Arugula and Chicken
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Servings:
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about
scaling
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Cook Time: |
15 minutes |
Prep Time: |
15 minutes |
Cook Method: |
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Cook Temp: |
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1. In a large pot, bring 1 gallon water to a
boil. Sprinkle in 4 tsp. salt, then add pasta
and stir well. Cook 10 to 12 minutes, stirring
occasionally, until just tender or al
dente. Drain and return to pot.
2. While pasta cooks, add sauce to a large
skillet over medium heat. Stir arugula
into the simmering sauce, one handful at
a time. The arugula will wilt and shrink
significantly. Reduce heat to low.
3. Stir tomatoes, chicken, and vinegar into
sauce. Pour sauce over pasta and toss well.
Serve immediately.
Source: Courtesy of Hannaford fresh magazine July-Aug 2009
Nutrition Facts |
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Serving Size
(448g
)
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Servings Per Container
4
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| Amount Per Serving |
| Calories 833 |
Calories from Fat 191 |
| |
% Daily Value * |
| Total Fat 21.3g |
33% |
| Saturated Fat 7g |
35% |
| Trans Fat 0g |
|
| Cholesterol 39mg |
13% |
| Sodium 859mg |
36% |
| Total Carbohydrate 127g |
42% |
| Dietary Fiber 7g |
29% |
| Sugars 12g |
|
| Protein 34g |
|
| Vitamin A 35% |
Vitamin C 34% |
| Calcium 12% |
Iron 35% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
16 oz |
Pasta, penne rigate, enrich, dry |
|
24 oz |
Italian Mushroom and Eggplant Sauce with Linguine-04 |
|
5 oz |
Hannaford Inspirations Baby Arugula |
|
4 ea |
Roma tomatoes, seeded and chopped |
|
9 oz |
Food Lion cooked chicken breast, diced |
|
1 Tbs |
Balsamic vinegar |
|
