Creamy Zucchini Pasta with Chicken and Mushrooms
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 511.4
- Total Fat: 11.2 g
- Cholesterol: 93.9 mg
- Sodium: 571.8 mg
- Total Carbs: 64.0 g
- Dietary Fiber: 10.8 g
- Protein: 45.2 g
View full nutritional breakdown of Creamy Zucchini Pasta with Chicken and Mushrooms calories by ingredient
Introduction
A hearty meal full of protein and fiber. You can make this lighter by decreasing the amount of cheese you use. You can also leave out the chicken for a yummy vegetarian option. A hearty meal full of protein and fiber. You can make this lighter by decreasing the amount of cheese you use. You can also leave out the chicken for a yummy vegetarian option.Number of Servings: 2
Ingredients
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1 onion, chopped
1 small zucchini, diced
8 oz fresh mushrooms, sliced
2 cloves garlic, minced
4 oz whole wheat fettuccine (or other pasta)
2 oz Neufchatel Cheese
2 tbsp Parmesan Cheese, grated
1 tbsp Cornstarch
1 cup chicken or beef broth
1 boneless, skinless chicken breast, cubed
2 tbsp dried parsley
1/4 tsp crushed red pepper (optional)
salt and pepper to taste
Directions
1. Cook pasta according to manufacturer's instructions and drain.
2. Meanwhile, spray a large skillet with nonstick spray. Over medium-high heat, saute onion until translucent. Add mushrooms and garlic and cook 2 minutes longer. Stir in chicken, parsley, and crushed red pepper (if using). Cook, stirring occasionally, until chicken is no longer pink on the outside. Reduce heat to medium and add zucchini. Stir occasionally until zucchini is tender.
3. While zucchini is cooking, stir cornstarch and broth together in a small saucepan. Add cheeses and stir constantly, cooking over medium-high heat, until mixture becomes thick and bubbly. Remove from heat.
4. Pour cheese mixture and pasta into the skillet with the chicken and vegetables. Toss, and add salt and pepper to taste.
Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user PEA_NEL_OPE.
2. Meanwhile, spray a large skillet with nonstick spray. Over medium-high heat, saute onion until translucent. Add mushrooms and garlic and cook 2 minutes longer. Stir in chicken, parsley, and crushed red pepper (if using). Cook, stirring occasionally, until chicken is no longer pink on the outside. Reduce heat to medium and add zucchini. Stir occasionally until zucchini is tender.
3. While zucchini is cooking, stir cornstarch and broth together in a small saucepan. Add cheeses and stir constantly, cooking over medium-high heat, until mixture becomes thick and bubbly. Remove from heat.
4. Pour cheese mixture and pasta into the skillet with the chicken and vegetables. Toss, and add salt and pepper to taste.
Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user PEA_NEL_OPE.
Member Ratings For This Recipe
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JMBOWMAN
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PFROTH
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NEWCREATION517
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CD14750190
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CHEEKYSU
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SADIQAH
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KYMMADCHOPS
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TYLFAMILY
I doubled this for my family of four adults. I measured about 11 oz (about 2 cups) servings each and estimate there was at least another full serving left over. The peppers give it a slight kick in the tastebuds, but not overwhelming. Next time I'll double the veggies to make this serve 4. - 7/26/11
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BROWN64
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CD9913714
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JACKIEB825
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CINDYV70
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AGUIAR11
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MRSHONEYC
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CHICAGOKD
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NASCARFAN83
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STEPH2003
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CHOC0LATE
Oh my oh my, YUMMY! This will be a keeper! Tasted like a 1,000 calorie dish! I worried actually while making the rue, as I'd never used a broth base before, but wow, I'm so glad I didn't alter it, except I doubled the recipe for my family of 4. Plus a plate put away for lunch, just for me! Love it! - 8/18/07
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JKAUMP
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DANNYSGIRL06