Directions:
- For Pesto: Place all ingredients into a food processor and combine thoroughly.
- Set aside.
- (Pesto may be prepared up to 2 days ahead of time and refrigerated. Bring to room temperature and stir before using).
- Grill chicken breasts on barbecue until cooked through, about 20-25 minutes.
- Slice and set aside.
- Meanwhile, cook penne in a large pot of water until tender but firm, about 8-10 minutes.
- Drain well.
- Break off tough ends of asparagus.
- Leaving whole, grill spears on barbecue when chicken breasts are almost done, about 5 minutes.
- Remove and cut into 2 inch pieces.
- In a large bowl, toss together pasta, chicken, asparagus, red pepper strips and sun-dried tomatoes.
- Gently stir in pesto and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 480.62 Kcal (2012 kJ) | ||
| Calories from fat | 289.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.2g | 50% | |
|---|---|---|---|
| Cholesterol | 56.24mg | 19% | |
| Sodium | 452.01mg | 19% | |
| Potassium | 599.53mg | 13% | |
| Total Carbs | 19.63g | 7% | |
| Sugars | 4.92g | 20% | |
| Dietary Fiber | 7.35g | 29% | |
| Protein | 27.4g | 55% | |
| Vitamin C | 40.1mg | 67% | |
| Iron | 2.1mg | 12% | |
| Calcium | 155.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 142.89 Kcal (598 kJ) | ||
| Calories from fat | 86.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.57g | 50% | |
|---|---|---|---|
| Cholesterol | 16.72mg | 19% | |
| Sodium | 134.39mg | 19% | |
| Potassium | 178.25mg | 13% | |
| Total Carbs | 5.84g | 7% | |
| Sugars | 1.46g | 20% | |
| Dietary Fiber | 2.18g | 29% | |
| Protein | 8.15g | 55% | |
| Vitamin C | 11.9mg | 67% | |
| Iron | 0.6mg | 12% | |
| Calcium | 46.1mg | 16% | |
* 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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