Italian Style Vegetables & Pasta with Chicken

Italian Vegetable Pasta


Serving Size:
1-1/4 cup

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


  • 1 tablespoon olive oil
  • 1/2 cup green bell pepper
  • 1/4 cup onion
  • 1/2 teaspoon garlic powder
  • 1/2 cup fresh broccoli florets
  • 1 teaspoon dried rosemary
  • 1 tablespoon fresh basil
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon salt
  • 2 ounces chicken, cooked
  • 1/4 cup low-sodium chicken broth
  • 2 teaspoons cornstarch
  • 1 cup pasta twists, cooked


  1. Chop bell pepper and onion. Dice chicken.
  2. Place oil in a large nonstick frying pan and stir-fry the bell pepper, onion and broccoli. Sprinkle with the rosemary, basil, red pepper flakes, garlic powder and salt.
  3. Stir in the cooked chicken.
  4. Mix chicken broth with cornstarch and add to vegetable and chicken mixture. Cook until thickened slightly. Stir in the cup of hot cooked pasta.
  5. Remove from heat and serve.

Helpful hints

  • Chicken may be increased to 6 ounces for those on dialysis. Protein content will be increased to 29 grams per serving.
  • For quick preparation, use 1-1/4 cups of a frozen vegetable mixture of similar composition to replace fresh vegetables.
  • Add more or less red pepper flakes to suit your own tolerance for spicy foods.
  • Squeeze on lemon juice or sprinkle with balsamic vinegar to add a tangy flavor.

Nutrients per serving

Calories 250

Protein 15 g

Carbohydrates 28 g

Fat 9 g

Cholesterol 22 mg

Sodium 265 mg

Potassium 329 mg

Phosphorus 140 mg

Calcium 72 mg

Fiber 3.7 g

Added Sugar 0 g

Kidney and kidney diabetic food choices

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

Carbohydrate choices


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