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Bruschetta Pasta Recipe
Jun 17, 2011 @ 10:26 AM
Posted by
Daily Value: 27%
Servings: 4
High-Fiber, Low-Fat
Posted by
Nutrition
Cal/Serving: 534Daily Value: 27%
Servings: 4
High-Fiber, Low-Fat
| Fat | 9g | 13% |
| Saturated | 2g | 12% |
| Trans | 0g | 0% |
| Carbs | 73g | 24% |
| Fiber | 5g | 21% |
| Sugars | 7g | 0% |
| Protein | 40g | 80% |
| Cholesterol | 77mg | 26% |
| Sodium | 789mg | 33% |
| Calcium | 154mg | 15% |
| Magnesium | 107mg | 27% |
| Potassium | 1100mg | 31% |
| Iron | 3mg | 14% |
| Zinc | 2mg | 17% |
| Vitamin A | 2231IU | 45% |
| Vitamin C | 29mg | 49% |
| Thiamin (B1) | 0mg | 14% |
| Riboflavin (B2) | 0mg | 13% |
| Niacin (B3) | 14mg | 72% |
| Vitamin B6 | 1mg | 58% |
| Folic Acid (B9) | 56µg | 14% |
| Vitamin B12 | 0µg | 5% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 9% |
| Vitamin K | 66µg | 82% |
| Fatty acids, total monounsaturated | 3g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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Popular Recipes
Sheri Giblin
I had something similar to this in a restaurant once. It was good, but of course I think this version is way better, mostly because I get to put in as much garlic and basil as I want — which means it has to be delicious. I may not be nice to talk to afterward, but at least I know I am vampire-safe.
INGREDIENTS
- 1 pound boneless, skinless chicken breasts (2 or 3)
- Salt and pepper
- 12 ounces dry angel hair pasta
- 4 large tomatoes, halved, deseeded, and cut into ¼-inch wide pieces
- 4 cloves garlic, peeled and finely chopped
- one 2/3-ounce package fresh basil, stems removed and roughly chopped
- 2 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- ¼ cup freshly grated Parmesan cheese
DIRECTIONS
Preheat a grill/barbecue or grill pan on high heat. Season the chicken with salt and pepper and put it on the grill/barbecue. Cook for 5 minutes on each side, or until cooked through. Let stand for 5 minutes and then cut each chicken breast into slices ¼-inch thick. Keep warm. Bring a large saucepan of salted water to a boil. Add the pasta and cook, stirring occasionally, for 6 minutes, or until al dente. Drain the pasta and keep warm.
Combine the tomatoes, basil, garlic, and olive oil in a bowl and season with salt and pepper. Divide the chicken among 4 plates and top with some of the pasta. Scatter the tomato mixture over the pasta. Drizzle the vinegar over the tomatoes and sprinkle with Parmesan. Serve immediately.
Recipe Details
Note: It drives me crazy when people talk about pasta being fattening. This dish is about 525 calories per serving, exactly as it is written. That includes about 1 ½ cups of pasta per serving, which is a big portion. If that seems like too many calories for you, knock down the pasta to 1 cup. You’ll save about 100 calories, and it’s still a good-size portion. So, you can have delicious, satisfying pasta loaded with fresh flavors or a frozen diet meal with 6 pieces of limp pasta, some soggy vegetables, and a couple pieces of chicken. Not much thought needed on that one.
Adapted from "The First Real Kitchen Cookbook" by Megan and Jill Carle (Chronicle Books, 2011).
Servings: 4
