Directions:
- In a small bowl, combine 1 tsp of the pepper, 1/2 tsp of the salt, and the garlic. Sprinkle evenly over chicken. In a large skillet, heat oil over medium heat. Add chicken and onions; cook about 15 minutes or until chicken is tender and no longer pink and onions are tender, turning chicken once and stirring onions occasionally.
- Remove chicken from skillet; slice crosswise into strips. Return chicken to skillet; add tomatoes, tomato paste, ginger, the remaining pepper and salt. Cook and stir just until heated through.
- Meanwhile, cook spaghetti according to package directions; drain. Return spaghetti to the hot pan; stir in pesto.
- Serve check and tomato mixture on top of pesto-coated spaghetti. If desired top with shards of Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 625.06 Kcal (2617 kJ) | ||
| Calories from fat | 203.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.65g | 35% | |
|---|---|---|---|
| Cholesterol | 145.16mg | 48% | |
| Sodium | 1311mg | 55% | |
| Potassium | 1007.79mg | 21% | |
| Total Carbs | 49.7g | 17% | |
| Sugars | 4.79g | 19% | |
| Dietary Fiber | 3.47g | 14% | |
| Protein | 58.24g | 116% | |
| Vitamin C | 8.9mg | 15% | |
| Iron | 1.9mg | 11% | |
| Calcium | 126.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 160.12 Kcal (670 kJ) | ||
| Calories from fat | 52.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 35% | |
|---|---|---|---|
| Cholesterol | 37.18mg | 48% | |
| Sodium | 335.83mg | 55% | |
| Potassium | 258.16mg | 21% | |
| Total Carbs | 12.73g | 17% | |
| Sugars | 1.23g | 19% | |
| Dietary Fiber | 0.89g | 14% | |
| Protein | 14.92g | 116% | |
| Vitamin C | 2.3mg | 15% | |
| Iron | 0.5mg | 11% | |
| Calcium | 32.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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