Directions:
- Cook pasta according to package directions; add peas and carrots during the last 2 minutes of cooking. Meanwhile, in a small saucepan, whisk the pesto mix, cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, salt and pepper.
- Drain pasta mixture; place in a large serving bowl. Add the chicken mixture; toss to coat. Sprinkle with walnuts. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 372.08 Kcal (1558 kJ) | ||
| Calories from fat | 153.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.01g | 26% | |
|---|---|---|---|
| Cholesterol | 27.27mg | 9% | |
| Sodium | 667.26mg | 28% | |
| Potassium | 417.34mg | 9% | |
| Total Carbs | 37.25g | 12% | |
| Sugars | 6.92g | 28% | |
| Dietary Fiber | 3.41g | 14% | |
| Protein | 18.6g | 37% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 1.5mg | 8% | |
| Calcium | 141.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 147.91 Kcal (619 kJ) | ||
| Calories from fat | 60.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.76g | 26% | |
|---|---|---|---|
| Cholesterol | 10.84mg | 9% | |
| Sodium | 265.25mg | 28% | |
| Potassium | 165.9mg | 9% | |
| Total Carbs | 14.81g | 12% | |
| Sugars | 2.75g | 28% | |
| Dietary Fiber | 1.36g | 14% | |
| Protein | 7.39g | 37% | |
| Vitamin C | 2.5mg | 10% | |
| Iron | 0.6mg | 8% | |
| Calcium | 56.4mg | 14% | |
* 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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