1/4 cup whole wheat penne, cooked and chilled
1 tablespoon pesto sauce
1 3-ounce organic pre-cooked chicken breast, diced
1 cup grape tomatoes, halved
3/4 cup carrots, shredded
2 tablespoons organic valley shredded italian four-cheese blend
Directions:
Combine the cooked, chilled pasta and pesto sauce and stir gently to combine. Toss in the diced chicken, tomatoes, carrots and cheese.
Nutritional Info:
CALORIES | 390 CAL |
| FAT | 12.6 G |
| SATURATED FAT | 3.5 G |
| CHOLESTEROL | 57.5 MG |
| SODIUM | 707.7 MG |
| CARBOHYDRATES | 38.8 G |
| TOTAL SUGARS | 9.5 G |
| DIETARY FIBER | 7.5 G |
| PROTEIN | 31.6 G |
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