Life is getting a little crazy for me right now with the start of another semester. A few weeks ago I was offered a chance to go back to my old job, so I took it. I was in love with the house wife gig and how much time I was able to put into developing this blog but my husband and I set a goal to be debt free by the end of the year. That goal requires $$$! So....I went back to work. Then school started up again and so began the balancing act of school, work, blogging and family life. So far so good, BUT I have come to realize how precious time is. My schedule is packed to the limit so quick recipes are a must in order to keep eating well!
This pasta is super quick and easy. Even if you don't have the pesto made ahead of time, you are only looking at 15 minutes until you are ready to eat. If you decide to add in some grilled or baked chicken, cooking time will be pushed out to about 35-40 minutes. Still, not bad!
Nutritional Highlight: Artichoke. High in fiber and antioxidants, artichokes are a healthy addition to pasta. Artichokes are good for your liver thanks to specific antioxidants like cynarin and silymarin. As a natural diuretic, they can also help reduce bloating and ease constricted blood vessels.
1 lb Farfalle Pasta
1 pint Grape Tomatoes, halved
6 oz jar Artichoke Hearts, chopped
1 cup Pesto
1/4 tsp Red Pepper Flakes
8 oz cooked Chicken Breast *optional
Boil pasta in salted water until al dente. Meanwhile halve tomatoes and chop the artichoke hearts. If you are adding in chicken, make sure to let it rest 5 minutes before slicing. When the pasta is cooked, add all other ingredients and mix to incorporate. Serve and enjoy....it's that simple!
Nutritional Analysis:
Per serving without chicken: 372 calories, 7.7g fat, 65.2g carbohydrates, 3.6g protein and over 15% daily value of Vitamin A, Vitamin C, Folate, Iron, Niacin, Riboflavin and Thiamin
Per serving with baked chicken: 419 calories, 9g fat, 65.2g carbohydrates, 11.9g protein and over 15% daily value of Vitamin A, Vitamin C, Folate, Iron, Niacin, Riboflavin and Thiamin
No comments:
Post a Comment