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Burst Tomatoes and Asparagus Penne

Spring is near … right?? Fingers crossed. I decided to bring some spring into the air with this veggie packed penne pasta dish. This dish is simple in flavors and great for a refreshing weeknight (or any night) meal. Feel like you need something light but filling? This will do the trick. For this recipe you will remove your chicken from the dish and add it to your pasta at the end. If you are not tracking, you can chop your chicken and add directly back to the pasta dish and mix together. If you are tracking your macros, calories or protein you can remove your chicken, chop and add onto the pasta you plate for yourself for best accuracy.   Macros in MFP are for pasta dish only. Enter your chicken separately.
Macro friendly recipes
Macro friendly recipes

Yields

6 Servings – 6 squares

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Ingredients

Adjust Servings
1 lbs. chicken breast, cut into slices
1/2 bunch of asparagus (170g) chopped into chunks
16 medium whole cherry tomatoes (200g)
1/2 cup (75g) frozen peas
6 oz cooked penne pasta (measure uncooked)
1 cup (220g) chicken broth
1 light laughing cow cheese wedge
1 tbsp. lemon juice
salt and pepper to taste
3 tbsp. (15g) grated parmesan cheese

Nutritional Information

209 Calories
10 Protein (g)
3 Fat (g)
38 Carbs (g)
Chicken not included
220g Pasta (4)

Directions

1.

Heat a pan over medium and spray with non stick cooking spray. Season sliced chicken breast with salt and pepper and cook in the pan until cooked through. Remove from pan.
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2.

Add tomatoes to hot pan and 1/2 the chicken broth. Let simmer for 5-10 minutes until the tomatoes begin to soften and burst open and you can smash them with the back of a spoon. Smash tomatoes and add remaining half a cup of chicken broth, asparagus, frozen peas and lemon juice to the the pan. Turn down the heat to low and simmer until asparagus is fork tender but not overly soft.
Do not overcook your asparagus so that it becomes mushy.
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3.

Bring a pot of water to a boil for your pasta.
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4.

When the asparagus is fork tender add laughing cow cheese wedge to the pan and smash to melt it down into the sauce. Mix together well. Season with salt and pepper. Add chicken back to the pan while you cook your pasta.
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5.

Once the pasta is cooked, remove the chicken from the pan and chop. Add pasta and grated parmesan to the tomato sauce and mix together well. Option 1: add chicken to your serving of pasta. Option 2: add chicken back to the pasta. MFP log is for pasta only.
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