Low Fat Bow Tie Chicken Supper Quick Cooking
"My sister-in-law gave me a recipe for a healthy side dish, and I added chicken to it to make this colorful main course," writes Nancy Daugherty of Cortland, Ohio. "It's wonderful with a salad and crusty bread." SERVINGS: 4 CATEGORY: Main Dish METHOD: TIME: Prep/Total Time: 30 min. Ingredients: 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips 1 tablespoon olive oil 1 small sweet red pepper, julienned 1 small zucchini, cut into 1/4-inch slices 1 small onion, chopped 2 garlic cloves, minced 1/2 cup frozen peas, thawed 1 teaspoon Italian seasoning 1/4 teaspoon salt-free seasoning blend 1 cup bow tie pasta, cooked and drained 2 medium tomatoes, seeded and chopped 1/4 cup shredded Parmesan cheese Directions: In a large nonstick skillet, saute chicken in oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry red pepper, zucchini, onion and garlic for 3-4 minutes or until vegetables are crisp-tender. Add the peas and seasonings; stir-fry for 2 minutes. Add pasta and tomatoes; cook for 1 minute. Remove from the heat. Gently stir in chicken. Sprinkle with cheese. Yield: 4 servings. Nutrition Facts One serving: (1-1/2 cups) Calories: 256 Fat: 7 g Saturated Fat: 2 g Cholesterol: 71 mg Sodium: 219 mg Carbohydrate: 15 g Fiber: 3 g Protein: 32 g Diabetic Exchange: 3 lean meat, 1 starch. http://www.tasteofhome.com/Recipes/Bow-Tie-Chicken-Supper _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
