Chicken And Roast Vegetable Florentine Pasta Recipe

Recipe By The Spruce Eats

Do you need a quick and healthy midweek supper dish? You are going to love this easy recipe for chicken and roast vegetable florentine pasta. Your dinner will be on the table in a little over half an hour and stacked with super-tasty fresh vegetables, pan-fried chicken and filling pasta. Here, the recipe includes baby tomatoes, beans and broccolini roasted in a little oil but you can switch out to your favorites as long as they are not root vegetables (which would take a little longer to cook). Use any pasta you like, but the thicker, chunkier types work best with the vegetables.

4.4
16 Rating - Rate
Non Vegdiet
50minstotal
10minsPrep
40minsCook

ingredients serves

Ingredients For Chicken And Roast Vegetable Florentine Pasta Recipe

Nutrition
value
494
calories per serving
16 g Fat20 g Protein126 g Carbs5 g FiberOther

Current Totals

  • 16 g Fat
  • 20 g Protein
  • 126 g Carbs
  • 5 g Fiber

MacroNutrients

  • Carbs
    126 g
  • Protein
    20 g
  • Fiber
    5 g

Fats

  • Fat
    16 g

Vitamins & Minerals

  • Calcium
    35 mg
  • Iron
    2 mg
  • Vitamin A
    2 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    3 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    2 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    7 mg
  • Vitamin E
    2 mg
  • Copper
    0 mcg
  • Magnesium
    81 mg
  • Manganese
    0 mg
  • Phosphorus
    288 mg
  • Selenium
    0 mcg
  • Zinc
    2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

More Recipes by The Spruce Eats

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