Sunday, July 28, 2013

Italian chicken Pasta

1.Cook pasta according to package directions; drain. In a nonstick pan, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. 

2.Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted.

Nutritional Facts 1-1/3 cups equals 288 calories, 5 g fat (1 g saturated fat), 47 mg cholesterol, 96 mg sodium, 36 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat

Loved this. Used whole wheat noodles. Left out the mushroom and used 12oz low sodium pizza sauce.left out the Italian season and added another clove of garlic. Simple to make and loved the cherry tomatoes in it. Great light healthy pasta. Will add zucchini next time.

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