Pasta, whole grain, with tomato-based sauce, poultry, and added vegetables, restaurant
Common food
This is a hearty, satisfying bowl of whole-grain pasta tossed in a savory tomato-based sauce with tender pieces of poultry and a colorful medley of vegetables. The whole-grain pasta offers a pleasantly chewy texture and nutty flavor, while the sauce provides a bright, tangy backdrop. It's a nutritionally balanced meal, packing a good source of protein and fiber for a relatively moderate calorie count.
Calorie split: 13% protein · 40% carbs · 46% fat
↓ Full nutrition💚 Why it's loved
People adore this dish for its comforting, familiar flavors and the satisfying combination of textures—chewy pasta, tender chicken, and soft vegetables all coated in a rich sauce. It's a versatile and customizable classic that feels both nourishing and indulgent, often evoking a sense of home cooking.
⚠️ Watch-outs & how to enjoy it better
The sodium content in restaurant sauces and the potential for a blood-sugar spike from the refined carbs (even whole-grain versions) can be concerns. To counteract this, ask for sauce on the side to control portion, pair it with a side salad or extra vegetables to increase fiber, and ensure the protein portion is substantial to slow digestion.
Key benefits
- Good source of plant-based fiber from whole-grain pasta
- Provides lean protein from poultry
- Contains vitamins and antioxidants from tomatoes and vegetables
- Offers complex carbohydrates for sustained energy
- Balanced macronutrient profile for a complete meal
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The combination of tomatoes and pasta is a relatively modern Italian-American invention, as tomatoes were not widely used in Italian cooking until the 18th century.
Full nutrition (USDA data · scales with serving)
| Water | 67.1 g |
| Energy | 165 kcal |
| Protein | 5.7 g |
| Total lipid (fat) | 8.8 g |
| Carbohydrate, by difference | 17.1 g |
| Fiber, total dietary | 2.5 g |
| Total Sugars | 2.2 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 1.2 mg |
| Magnesium, Mg | 34.0 mg |
| Phosphorus, P | 96.0 mg |
| Potassium, K | 185 mg |
| Sodium, Na | 349 mg |
| Zinc, Zn | 0.92 mg |
| Copper, Cu | 0.15 mg |
| Selenium, Se | 20.6 ug |
| Vitamin C, total ascorbic acid | 4.4 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.10 mg |
| Niacin | 3.5 mg |
| Vitamin B-6 | 0.14 mg |
| Folate, total | 17.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 17.0 ug |
| Folate, DFE | 17.0 ug |
| Choline, total | 13.7 mg |
| Vitamin B-12 | 0.09 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 14.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 143 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 8.0 ug |
| Lycopene | 3519 ug |
| Lutein + zeaxanthin | 141 ug |
| Vitamin E (alpha-tocopherol) | 2.1 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 11.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.91 g |
| SFA 18:0 | 0.26 g |
| Fatty acids, total monounsaturated | 3.3 g |
| MUFA 16:1 | 0.05 g |
| MUFA 18:1 | 3.2 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.2 g |
| PUFA 18:2 | 2.9 g |
| PUFA 18:3 | 0.35 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 8.0 mg |
Amino acid profile (per 100g)
Estimated from Restaurant, Italian, chicken parmesan without pasta — USDA does not publish this profile for Pasta.
| Tryptophan | 0.20 g |
| Threonine | 0.66 g |
| Isoleucine | 0.72 g |
| Leucine | 1.3 g |
| Lysine | 1.3 g |
| Methionine | 0.41 g |
| Cystine | 0.20 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.53 g |
| Valine | 0.81 g |
| Arginine | 0.93 g |
| Histidine | 0.50 g |
| Alanine | 0.79 g |
| Aspartic acid | 1.4 g |
| Glutamic acid | 2.8 g |
| Glycine | 0.61 g |
| Proline | 1.3 g |
| Serine | 0.70 g |
| Hydroxyproline | 0.04 g |
FAQ
Is this dish considered healthy?
Yes, it can be a balanced and nutritious meal. The whole-grain pasta provides fiber, the poultry offers lean protein, and the tomato sauce and vegetables add vitamins and antioxidants. The key is portion control and being mindful of added fats and sodium in restaurant preparations.
How can I make this dish at home to be healthier?
Use whole-wheat or legume-based pasta, load up on extra vegetables like spinach, bell peppers, or zucchini, choose lean chicken breast, and make a simple tomato sauce with minimal added salt and sugar. Grilling or baking the poultry instead of frying also reduces fat.
What drinks pair well with this?
A medium-bodied red wine like Chianti or Sangiovese complements the tomato sauce beautifully. For non-alcoholic options, sparkling water with lemon or a light iced tea works well to cleanse the palate.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.65 kcal/g · 14% calories from protein · 2.5 g fiber · 2.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.89 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.