Chicken Pasta VesuvioSubmitted by: TUESDAYS
IntroductionThis quick and easy adaptation of an Italian favorite gets rid of the calories but retains the flavor and packs plenty of veggies and protein! This quick and easy adaptation of an Italian favorite gets rid of the calories but retains the flavor and packs plenty of veggies and protein!
2 boneless, skinless chicken breasts, diced
1/2 cup onion, chopped
2 tsp garlic, minced
1 summer squash, sliced
2 zucchini squash, sliced lengthwise
1/2 cup red peppers, diced
14.5 oz can diced tomatoes
1 tbl Italian seasoning
1 tsp garlic salt
1 tsp ground black pepper
6 oz whole wheat pasta (spirals or other)
1/3 cup Veggie Shreds, Mozzarella
In non-stick skillet, add diced chicken, onion and garlic. Saute until no longer pink.
Add veggies and spices. Mix.
Cover with lid and cook over medium heat for 12-15 minutes, stirring occasionally.
Add pasta and stir to combine.
Sprinkle with Veggie Shreds. Put lid back on, turn down heat and allow cheese to melt before serving.
Makes 6 generous servings.
NOTE: The recipe called for Veggie Shreds, a soy product that's 70 cals per 1/4 cup. You could substitute another fat free cheese product if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user TUESDAYS.