Per Serving: Calories 708 Fat 36 Sat Fat 15 Sodium 407 Carbs 49 Sugars 4 Fiber 4 Protein 48.
Serving Size 222g Calories 192 Fat 11 Carbs 25 Fiber 7 Protein 4.5.
KID NOTE: This was a huge hit! They even ate the spinach without complaining.
VEGETARIAN TIP: Saute mushrooms instead of chicken.
GLUTEN MODIFICATIONS: Use a gluten free pasta such as brown rice.
We weren’t impressed with the sauce, which is really what makes or breaks this. We used the cream cheese substitute and unfortunately it had no flavor. We reheated the leftovers with alfredo sauce which improved the recipe a LOT. We’ll probably make it again, but just use alfredo instead.
Once again, Miss Stacey, this was eyes-roll-back-in-the-head good! I used goat cheese and feta (only 4 oz. of each, so what the heck?). It was a HUGE upgrade for the last quarter bag of kale that was bristling at me on the counter. Preparation was not lengthy, and somewhat pleasant when lubricated with a glass of cabernet. Thanks for introducing me to goat cheese and sun dried tomatoes- I’m NEVER without them now!
The Cheerio Chef