Chicken Pasta with Brussels Sprouts

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 4

Serving Size: 1-1/3 cup

Chicken Pasta with Brussels Sprouts

Ingredients

  • 1/2 cup green onions
  • 1/2 cup sweet red pepper
  • 1-1/2 cups fresh or frozen Brussels sprouts
  • 1-1/2 cups cooked whole wheat rotini pasta
  • 1 tablespoon butter
  • 1 tablespoons canola oil
  • 1 tablespoon reduced-sodium soy sauce
  • 1-1/2 cups cooked chicken, cubed 

Nutrients per serving

Calories 264

Protein 20 g

Carbohydrates 19 g

Fat 11 g

Cholesterol 55 mg

Sodium 228 mg

Potassium 416 mg

Phosphorus 217 mg

Calcium 33 mg

Fiber 3.6 g

Preparation

  1. Chop the green onions and red peppers.
  2. Trim the ends off the Brussels sprouts and boil or steam until just tender.
  3. Cook pasta according to directions on package but omitting the salt.
  4. While pasta is cooking, drain Brussels sprouts and set aside.
  5. Heat butter and oil and sauté green onions in skillet.
  6. Add red peppers and Brussels sprouts, stirring until just golden on the edges. 
  7. Add soy sauce and let vegetable mixture stand covered until pasta is done.
  8. Heat chicken in microwave if needed.
  9. Toss pasta, chicken and cooked vegetables in a bowl.
  10. Serve immediately while hot. 

Renal and renal diabetic food choices

  • 2 meat
  • 1 starch
  • 1 vegetable, medium potassium 

Carbohydrate choices

1

Helpful hints

  • Rotini is also known as corkscrew pasta. Three ounces dry (3/4 cup) yields 1-1/2 cups cooked. This recipe calls for whole wheat but you can substitute refined rotini if desired. Potassium and phosphorus will be slightly lower.
  • You can bake boneless, skinless chicken breast or tenderloins in a 425°F oven for 18-25 minutes or until the internal temperature reaches 165°F. Pound the breasts to an even thickness for more even cooking.
  • Adjust the amount of chicken for a lower or higher protein meal.

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