How to make it

  • Cook noodles in a pot of salted, boiling water for 7 minutes, until al dente.
  • Remove and reserve 2/3 cup of the pasta water, then drain noodles and return to pot.
  • Stir in the zucchini, carrot, red reppers, tomato paste, tomato powder, kale powder, onion flakes, garlic powder, thyme and parsley, along with half the pasta water, until mixture begins to coat the pasta.
  • Add the chicken and cheeses and stir to combine well.
  • Serve immediately or refrigerate.
  • Leftovers are delicious topped with breadcrumbs and baked until crispy on top!

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  • jo_jo_ba 4 years ago
    Amount Per Serving
    Calories: 215.7
    Total Fat: 4.6 g
    Cholesterol: 55.8 mg
    Sodium: 165.6 mg
    Total Carbs: 26.3 g
    Dietary Fiber: 2.4 g
    Protein: 18.0 g
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