Thursday, February 10, 2011

Tasty Thursdays! Chicken and Veggie Pasta

I love the Hungry Girl website! They give you healthy swaps for your favorite foods! Its awesome. One recipe I have found is for Chicken and Veggie Pasta. It replaces a dish from the Cheesecake Factory that packs almost 2000 calories. This version, however, only has around 274 calories for a serving.

So here's what you need:

1/2 box of healthy pasta (whole wheat or something like it)
2 boneless skinless lean chicken breasts
1/4 tsp. Italian seasoning
1/4 tsp. salt, divided, or more to taste
1/8 tsp. black pepper, or more to taste
20 asparagus spears, cut into 1-inch pieces (about 2 1/2 cups)
1/4 cup sun-dried tomatoes packed in oil, drained and thinly sliced
1 tsp. chopped garlic
1 tbsp. light whipped butter or light buttery spread
1 tbsp. reduced-fat grated cheese topping

Cook pasta and set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add chicken and season with Italian seasoning, 1/8 tsp. salt, and pepper. Cook for about 4 minutes per side, until fully cooked.

Remove chicken from the skillet. Once cool enough to handle, slice chicken and set aside.

Remove skillet from heat, re-spray, and return to medium-high heat. Add asparagus and 2 tbsp. water. Cover and cook for 4 minutes.

Remove cover and add tomatoes and garlic to the skillet. Stirring occasionally, cook until veggies are tender, about 4 minutes.

Add noodles to the skillet, stir, and cook just until any excess water has evaporated and noodles are hot, about 2 minutes.

Add butter, remaining 1/8 tsp. salt, and sliced chicken to the skillet. Cook and stir until ingredients are well mixed and butter has melted, about 1 minute.

Add grated cheese topping and mix well. If you like, season to taste with additional salt and pepper.

(makes 2 servings!)

I hope you enjoy!!!

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