Chicken, Kale, and Tortellini Toss
Ingredients
- 1 (9-oz) pkg refrigerated whole wheat three-cheese tortellini
- 1 (8-oz) pkg sweet mini peppers
- ½ (5-oz) pkg baby kale (or use baby spinach)
- 1 cup shredded rotisserie chicken
- 1 cup halved cherry tomatoes
- ⅓ cup thinly sliced red onion
- 2 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp olive oil
- 1½ Tbsp lemon juice
Instructions
- Preheat broiler. Cook pasta according to package directions.
- Meanwhile, broil peppers on a baking sheet 3 minutes per side. Cool slightly, and coarsely chop.
- Toss together peppers, kale, chicken, tomatoes, onion, garlic, salt, and pepper. Add pasta, oil, and lemon juice; toss.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
491
|
491
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 29 | 29 |
| Carb (g) | 52 | 52 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 956 | 956 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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