Penne With Chicken & Vegetables - 40g Carbs, 5g Fiber, 6g Sugar
This tasty meal provides protein, carbohydrate, and veggies, all in
one dish.
Number of Servings: 6
Serving Size: about 2 cups
9 oz uncooked penne pasta
1 cooking spray
1 lb boneless, skinless chicken breasts, cut into 1-inch strips
1 Tbsp olive oil
2 cup broccoli florets
2 medium red bell peppers, sliced into thin strips
2 medium yellow squash, sliced
1 14-oz can no-salt-added diced tomatoes, juice drained
1/4 cup white wine
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup grated Parmesan cheese
1. Cook pasta according to package directions, omitting salt.
2. Coat a large nonstick skillet with cooking spray. Over medium-high
heat, cook chicken strips for approximately 3 to 5 minutes or until
done. Remove from pan and set aside.
3. Add olive oil to pan. Saute broccoli, red peppers, and squash 3 to
4 minutes. Add tomatoes, wine, herbs, salt, and pepper. Cook for 5 to
7 more minutes.
4. Toss chicken and vegetable mixture with drained, cooked penne
pasta. Sprinkle with Parmesan cheese.
Nutrition Information per Serving:
333 Calories
61 Calories from Fat
7g Total Fat
2g Saturated Fat
51mg Cholesterol
250mg Sodium
40g Total Carbohydrate
5g Dietary Fiber
6g Sugar
28g Protein
Exchanges Per Serving: 2 Starch, 2 Vegetable, 2 Lean Meat
From: "ADA Cookbooks" American Diabetes Association