Nutrition balance score
Good
Glycemic Index
38
Low
Glycemic Load
23
High
Nutrition per serving
Calories643.5 kcal (32%)
Total Fat28.3 g (40%)
Carbs61.4 g (24%)
Sugars9.1 g (10%)
Protein34.3 g (69%)
Sodium1136.3 mg (57%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
1. Start large pot of water boiling for the pasta.
Step 2
2. Cut chicken into bite sized pieces. Place in bowl.
Step 3
3. Grate zest from 2 limes to make 1 teaspoon of zest.
Step 4
Squeeze juice from limes to make ¼ cup of juice.
Step 5
Toss chicken together with 1 tbsp. Olive Oil, roasted
Step 6
garlic herb seasoning and lime zest.
Step 7
5. Start pasta cooking while frying chicken.
Step 8
6. Heat large frying pan medium high heat, add
Step 9
remaining tbsp olive oil. Add chicken and cook for
Step 10
5-7 minutes until done. Remove from pan and set
Step 11
aside.
Step 12
7. In same pan, add white wine (chicken broth will also
Step 13
work) and lime juice. Scrape all browned bits from
Step 14
bottom of pan.
Step 15
8. Stir in Alfredo Sauce, bell peppers and peas and ¼
Step 16
cup of cilantro. Cook for about 4-5 minutes until
Step 17
peppers and peas are tender.
Step 18
9. Add chicken back to pan, then toss together with
Step 19
cooked pasta.
Step 20
10. Serve chicken and pasta by topping servings with 1
Step 21
tbsp. of grated parmesan cheese, a dollop of salsa,
Step 22
then garnish with fresh cilantro.
Notes
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