Bruschetta Chicken Pasta

YIELD 4-6 servings

ACTIVE TIME 15 min

TOTAL TIME 15 min

INGREDIENTS

• 2 chicken breasts, diced

  • 1 t garlic salt

  • 1 T dried basil

  • 1/2 t onion powder

  • Dash of pepper

  • 1/4 c olive oil

  • 1 cup asparagus

  • 1 c bruschetta sauce

  • 1 lb cooked penne pasta

  • 1/4 c balsamic reduction (balsamic vinegar simmered over medium heat until it reached the consistency of thin maple syrup – about 10-15 minutes)

INSTRUCTIONS

1. Sauté chicken seasoned with garlic salt, dried basil, onion powder and pepper, in olive oil. Move the chicken to a bowl.

2. Saute chopped asparagus seasoned with garlic salt, in a tad more olive oil, in the same skillet, until barely tender.

3. Add the asparagus to the chicken in the bowl, then pour the contents of the bruschetta sauce in the skillet to warm up.

4. Add bruschetta, chicken, and asparagus to cooked penne pasta. Drizzle olive oil over the warm pasta.

5. Pile individual servings into bowls, drizzle with balsamic reduction.

NUTRITION

Calories 378.0

Total Fat 9.2 g

Saturated Fat 1.1 g

Polyunsaturated Fat 0.8 g

Monounsaturated Fat 5.2 g

Cholesterol 34.2 mg

Sodium 205.8 mg

Potassium 314.6 mg

Total Carbohydrate 50.4 g

Dietary Fiber 5.8 g

Sugars 8.2 g

Protein 21.3 g