A ricotta and parmesan cheese spread replaces the usual tomato-based sauce in this innovative recipe. Ready in less than 30 minutes, chicken, vegetables, and herbs round out the toppings.
6 ounce 1 refrigerated cooked chicken breast strips
0.5 cup Coarsely chopped red sweet pepper
1 tablespoon Finely shredded lemon peel
2 teaspoon Dried tarragon
1 teaspoon Bottled minced garlic
0.5 cup Crumbled goat cheese
3.25 ounce Can sliced pitted ripe olives, drained
0.25 cup Chopped fresh parsley
Nutrition value
442
calories per serving
16 g Fat39 g Protein34 g Carbs5 g FiberOther
Current Totals
16 g Fat
39 g Protein
34 g Carbs
5 g Fiber
MacroNutrients
Carbs
34 g
Protein
39 g
Fiber
5 g
Fats
Fat
16 g
Vitamins & Minerals
Calcium
713 mg
Iron
5 mg
Vitamin A
341 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
140 mcg
Vitamin B12
0 mcg
Vitamin C
45 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
73 mg
Manganese
0 mg
Phosphorus
571 mg
Selenium
40 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
