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Nutrition Facts
Serving Size 243 g
(Approx. 6 Servings)
Amount Per Serving
Calories 420 Calories From Fat 30
% Daily Value*
Total Fat 3.5 g 5%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 570 mg 24%
Total Carbohydrate 65 g 22%
Dietary Fiber 4 g 16%
Sugars 11 g
Protein 28 g
Vitamin A 30% Iron 15%
Vitamin C 90% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Bow Ties with Asian Chicken
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

4 Tbsp soy sauce lite
2 Tbsp honey
2 Tbsp lime, juiced
3 Tsp Dijon mustard
1 Lb chicken breasts, boneless and skinless, cut into 1/2-inch cubes
1/2 cup(s) low-sodium chicken broth
1 Lb farfalle pasta
2 small red bell pepper, cored, seeded and sliced thin
1/8 Tbsp coarse black pepper
4 Tbsp Italian parsley, chopped
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Instructions

1
Stir the soy sauce, honey, lime juice and mustard in a small bowl until the honey is dissolved.
2
Add the chicken pieces and turn until coated with the marinade. Refrigerate for 30 minutes.
3
Transfer the chicken and marinade to a large, non-stick skillet.
4
Cook over medium heat until chicken is cooked through, about 4 minutes, then remove from the heat and pour in the chicken broth.
5
Prepare the pasta according to package directions and drain.
6
Return the pasta to the pot and add contents of the skillet and red peppers. Simmer over low heat.
7
Season with pepper and toss the pasta once or twice.
8
Divide among serving bowls and sprinkle each serving with the chopped parsley.

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