Belly Full · by Amy Flanigan
Baked Tuscan Chicken Pasta
NUTRITION · PER SERVING50M COOK
CAL 25%·PRO 53%
CARBS 57G45% OF CAL
4G FIBER0G ADDED0G INTRINSIC32G OTHER20G TOTAL SUGAR
FAT 20G36% OF CAL
9G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Penne pasta with chicken and spinach in a creamy sundried tomato sauce, topped with melted mozzarella and Parmesan. An impressive but easy baked pasta dinner.
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View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 ounces dry penne pasta ((4 cups))
- 2 & 1/4 cups low-sodium chicken broth
- 2 & 1/4 cups half & half (divided)
- 8 ounces sundried tomatoes in oil (drained and chopped)
- 1/2 teaspoon coarse salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon crushed red pepper flakes
- 1 cup grated mozzarella cheese
- 1/4 cup grated fresh Parmesan
- 5 ounces fresh baby spinach
- 1 & 1/2 cups rotisserie or baked chicken breast (diced into very small 1/2-inch size pieces)
At a glance
PER SERVING · TIME 50M
CAL 25%·PRO 53%
CARBS 57G45% OF CAL
4G FIBER0G ADDED0G INTRINSIC32G OTHER20G TOTAL SUGAR
FAT 20G36% OF CAL
9G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 771mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1166mg
- Calcium
- 192mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 771MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.