Ingredients:
- red pepper flakes, to taste optional, for added taste
- salt and freshly ground black pepper to taste
- 16 fresh basil leaves chopped chiffonade style
Directions:
- Preheat oven to 375 degrees. Cook pasta to al dente according to directions listed on package. While pasta is boiling, in a separate medium saucepan over medium low heat, heat tomato pasta sauce, heavy cream, Romano cheese, garlic, optional red pepper flakes and season with salt and pepper to taste. Cook, stirring frequently, until cheese melts.
- Drain cooked pasta well, return pasta to pot. Add in grilled diced chicken, grape tomatoes, half of the mozzarella and half of the basil ribbons, then pour warm sauce over mixture. Toss to evenly coat. Pour mixture into a greased casserole or baking dish. Sprinkle with remaining mozzarella and cook pasta uncovered for about 20 - 25 minutes until cheese is golden. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315 Kcal (1319 kJ) | ||
| Calories from fat | 87.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.78g | 15% | |
|---|---|---|---|
| Cholesterol | 39.49mg | 13% | |
| Sodium | 933.87mg | 39% | |
| Potassium | 110.63mg | 2% | |
| Total Carbs | 30.04g | 10% | |
| Sugars | 6.28g | 25% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 27.17g | 54% | |
| Vitamin C | 17.6mg | 29% | |
| Iron | 0.9mg | 5% | |
| Calcium | 722.6mg | 72% | |
| Amount Per 100 g | |||
| Calories | 110.35 Kcal (462 kJ) | ||
| Calories from fat | 30.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 15% | |
|---|---|---|---|
| Cholesterol | 13.83mg | 13% | |
| Sodium | 327.14mg | 39% | |
| Potassium | 38.76mg | 2% | |
| Total Carbs | 10.52g | 10% | |
| Sugars | 2.2g | 25% | |
| Dietary Fiber | 1.18g | 14% | |
| Protein | 9.52g | 54% | |
| Vitamin C | 6.2mg | 29% | |
| Iron | 0.3mg | 5% | |
| Calcium | 253.1mg | 72% | |
* 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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