Feta Pasta Chicken and Asparagus

Portions:
8

Serving Size:
1 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein

Ingredients

  • 1 pound slender asparagus spears
  • 8 ounces boneless, skinless chicken breasts
  • 16 ounces penne pasta, uncooked
  • 5 tablespoons olive oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup low-sodium chicken broth
  • 1 garlic clove
  • 1-1/2 teaspoons dried oregano
  • 1/4 cup crumbled feta cheese

Preparation

  1. Trim asparagus and cut on diagonal into 1” pieces. Cut chicken into cubes.
  2. Bring a large pot of water to boil. Add pasta, and cook as instructed on box or about 8 to 10 minutes. Do not add salt. Drain, and set aside.
  3. Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with pepper and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
  4. Pour chicken broth into the skillet. Add asparagus, chopped garlic, a pinch more of garlic powder, oregano and pepper.
  5. Cover and steam until the asparagus is just tender, about 5 minutes.
  6. Return chicken to the skillet, and warm through.
  7. Stir chicken mixture into pasta and mix well. Let sit about 5 minutes.
  8. Drizzle with remaining 2 tablespoons olive oil, stir again, and then sprinkle with feta cheese.

Helpful hints

  • One-pound fresh asparagus yields approximately 2 cups when trimmed.
  • Feta cheese is very high in sodium. This dish was made low sodium by limiting feta to 1/4 cup, omitting salt and using low-sodium broth.
  • 2 average chicken breasts without bones or skin is approximately 8 ounces.

Nutrients per serving

Calories 376

Protein 18 g

Carbohydrates 49 g

Fat 12 g

Cholesterol 25 mg

Sodium 110 mg

Potassium 243 mg

Phosphorus 193 mg

Calcium 58 mg

Fiber 2.9 g

Renal and renal diabetic food choices

  • 1 meat
  • 3 starch
  • 1/2 vegetable, medium potassium
  • 1 fat

Carbohydrate choices

3

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