A ricotta and parmesan cheese spread replaces the usual tomato-based sauce in this innovative recipe. Ready in less than 30 minutes, chicken, vegetables, and herbs round out the toppings.
1.50 ounce 1 refrigerated cooked chicken breast strips
0.13 cup Coarsely chopped red sweet pepper
1/4 tablespoon Finely shredded lemon peel
1/2 teaspoon Dried tarragon
1/4 teaspoon Bottled minced garlic
0.13 cup Crumbled goat cheese
0.81 ounce Can sliced pitted ripe olives, drained
0.06 cup Chopped fresh parsley
Nutrition value
442
calories per serving
16 g Fat39 g Protein34 g Carbs5 g FiberOther
Current Totals
Fat
16g
Protein
39g
Carbs
34g
Fiber
5g
MacroNutrients
Carbs
34g
Protein
39g
Fiber
5g
Fats
Fat
16g
Vitamins & Minerals
Calcium
713mg
Iron
5mg
Vitamin A
341mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
4mg
Vitamin B6
< 1mg
Vitamin B9
140mcg
Vitamin B12
< 1mcg
Vitamin C
45mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
73mg
Manganese
< 1mg
Phosphorus
571mg
Selenium
40mcg
Zinc
4mg
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