Vegetable Farfalle with Chicken and Tomatoes

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What's For Dinner?

Vegetable Farfalle with Chicken and Tomatoes

– by Jean Fisher

Easy, delicious and nutritious, this vegetable pasta meal uses canned chicken and diced tomatoes.

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Vegetable Farfalle with Chicken and Tomatoes

Print out the recipe for Vegetable Farfalle with Chicken and Tomatoes

Serves 4

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2 teaspoons olive oil
4 ounces onion
4 ounces green bell pepper
2 cups canned diced tomatoes
1/2 cup water
1 dash oregano
1 dash rosemary
12 ounces canned chicken
6 ounces vegetable farfalle
4 side salads

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From kitchen to table in 30 minutes.

Directions

Pour oil into a skillet. Dice onions and green bell peppers and cook in oil over medium heat. Stir often.
Fill a large saucepan 3/4 full of water for pasta. Place on stove and turn burner on to high.
When onions become transparent, add canned tomatoes and water to skillet and season with oregano and rosemary. Stir to blend.
Drain canned chicken and add to skillet. Stir. Turn heat to medium-low and continue to cook and stir while pasta cooks.
Add pasta to boiling water. Stir and cook at a boil until pasta is tender (about 7 minutes).
Drain and rinse pasta, add to sauce. Serve with salad.

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Nutritional information for Vegetable Farfalle with Chicken and Tomatoes

Calories: 328
Calories from Fat: 43

% Daily Value*

Total Fat 5g	7%
Saturated Fat 1g	2.5%
Cholesterol 80.5mg	27%
Sodium 316mg	13%
Total Carbohydrates 43g	15%
Dietary Fiber 5.5g	22%
Sugars 4.5g	~
Protein 29.5g	59%

Vitamin A	133%	Iron	28%
Vitamin C	183%	Calcium	13%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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