Chicken Antipasto Recipe
Servings: 10
Ingredients
- 1 pound boneless skinless chicken
- 1 can black ripe olives
- 1 jar marinated artichoke hearts, cut up
- 1 jar roasted red peppers, cut up
- 2 cloves garlic, chopped
- 1 med. onion, minced
- 2 tbsp. extra virgin olive oil
- 1 pound colored vegetable pasta
Directions
- Saute/fry onion and garlic till clear. Season chicken with salt and pepper. Cut in bite size pcs. Add in to onion, cook 5-10 min till juices run clear. Add in olives with some juice (minced). Add in artichokes with all juice. Add in peppers. Cook 5 min more. Serve over cooked pasta and sprinkle with grated fresh Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 10 servings | |
| Calories 297 | |
| Calories from Fat 94 | 32% |
| Total Fat 10.77g | 13% |
| Saturated Fat 2.2g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 248mg | 10% |
| Potassium 209mg | 6% |
| Total Carbs 37.57g | 10% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.92g | 1% |
| Protein 12.23g | 20% |
