Italian Style Sweet Potato Noodles

Amt Measure Ingredient Cal Carb Pro Fat GI
1poundCanned Artichoke Hearts in WaterCanned Artichoke Hearts in Water56.7549015
1largesweet potatosweet potato16214914282
1/2teaspoonolive oilolive oil19.900200
1teaspoonblack pepperblack pepper5.86110
1/2poundchicken breast meatchicken breast meat2620197510
1teaspoonolive oilolive oil39.800410
1teaspoonblack pepperblack pepper5.86110
3 - 1/4teaspoonolive oilolive oil129.3001320
1teaspoonCrushed Red PepperCrushed Red Pepper00000
1poundDiced Italian Tomatoes with Basil, Garlic and OreganoDiced Italian Tomatoes with Basil, Garlic and Oregano131.210515038
Totals: 830 Calories Balance: 41-29-30 835.4 342 240 248 51

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Active Time: 30 minutes

Total Time: 40 minutes

Preheat oven to 375 degrees.

Dice onion.

Drain artichoke hearts. On a baking tray, lay out the artichoke hearts and drizzle with olive oil. Season with salt and pepper. Bake for 30 minutes.

Place the chicken on a baking tray. Drizzle lightly with olive oil and massage into chicken. Season with oregano, salt, and pepper.

Bake chicken for about 20 minutes (you can bake the chicken at the same time as the artichoke hearts).

Heat olive oil in a large skillet over medium-low heat. Add in garlic and red pepper flakes. Heat for about 30 seconds, then add the red onion.

Cook onion for 2-3 minutes, then add canned tomatoes. Toss to combine, and cook for 3-5 minutes. Toss again, cook an additional 5-7 minutes.

When chicken is done, pull chicken into strips (like a rough shred).

Add artichoke hearts and chicken to tomato noodle mixture, toss, and serve.