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Mafalda with Chicken, Vegetables and Pesto

  • Prep 30 min
  • Total 30 min
  • Ingredients 6
  • Servings 6

Adapted from a classic Italian dish, this pairing of pasta with potatoes makes for a wonderfully tasty main dish. MORE+ LESS-

Ingredients

5
oz. (2 cups) uncooked mini lasagna noodles (mafalda) or wide egg noodles
1/2
lb. small new red potatoes, unpeeled, diced (2 cups)
1
(10-oz.) pkg. frozen peas and carrots
1/2
lb. cubed cooked chicken breast (1 1/3 cups)
1/4
cup purchased refrigerated reduced-fat pesto
2
tablespoons grated Parmesan cheese

Steps

Hide Images
  • 1
    In Dutch oven, cook noodles in boiling water for 5 minutes.
  • 2
    Add potatoes; return to a boil. Immediately add peas and carrots. Cook an additional 6 minutes or until noodles and vegetables are of desired doneness.
  • 3
    Drain noodles and vegetables; return to Dutch oven. Add chicken, pesto and cheese; toss gently to coat.

Expert Tips

  • For a small indulgence, splurge on a package of fancy pasta.

Nutrition Information

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
240
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
25mg
8%
Sodium
190mg
8%
Total Carbohydrate
34g
11%
Dietary Fiber
3g
12%
Sugars
4g
Protein
15g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 1 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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