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Southwestern Chicken Pasta
Source: dLife

A simple pasta salad with sauteed chicken and chiles, topped with fresh vegetables and cheese.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 309.1
Total Carbs 38.4 g
Dietary Fiber 3.2 g
Sugars 4.4 g
Total Fat 6.3 g
Saturated Fat 1.2 g
Unsaturated Fat 1.2 g
Potassium 539.3 mg
Protein 22.8 g
Sodium 160.7 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1/2 Meat , 2 1/2 Starch , 2 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  olive oil cooking spray
0 3/4 lb  boneless skinless chicken breasts
2 1/2 cup  fresh mushroom slices
2 each  medium red bell peppers
2 each  large yellow bell pepppers
2 each  medium garlic cloves
1 each  whole jalapeno pepper
3 tbsp  white wine
0 1/2 cup  low fat unsalted chicken broth
1 tbsp  olive oil
4 1/2 cup  cooked pasta
0 1/4 cup  fresh chopped green onion
0 1/4 cup  fresh cilantro
0 1/4 cup  grated parmesan cheese, low sodium
0 1/4 tsp  salt
0.125 tsp  black pepper
1 pinch  fresh cilantro
  1. Coat a large nonstick skillet with cooking spray; place skillet over medium-high heat until hot.
  2. Add chicken, mushrooms, red peppers, yellow peppers, garlic, and jalapeno pepper; cook, stirring constantly, 4 minutes or until chicken is lightly browned.
  3. Add wine, and cook, stirring constantly, 2 minutes or until wine evaporates.
  4. Add chicken broth, reduce heat to medium, and simmer, uncovered, 2 minutes. Remove chicken mixture from heat and set aside.
  5. Add olive oil to pasta, and toss well.
  6. Add chicken mixture, and stir well.
  7. Add green onions, cilantro, Parmesan cheese, salt, pepper, and cilantro sprigs, tossing gently to combine.
  8. Arrange mixture on individual serving plates, garnish with cilantro sprigs, if desired.

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