Chicken and Zucchini Pasta
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 170.8
- Total Fat: 5.5 g
- Cholesterol: 38.7 mg
- Sodium: 266.5 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 1.3 g
- Protein: 15.1 g
View full nutritional breakdown of Chicken and Zucchini Pasta calories by ingredient
Introduction
This was a "what can I do with what I have on hand" that ended up being a delicious low calorie/ low fat meal. By cutting the chicken into pieces you are really able to strech it in this meal. This was a "what can I do with what I have on hand" that ended up being a delicious low calorie/ low fat meal. By cutting the chicken into pieces you are really able to strech it in this meal.Number of Servings: 8
Ingredients
-
2 boneless, skinless chicken breasts
3 zucchini
1/2 cup frozen carrot slices
1 Tbsp. butter
2 Tbsp. olive oil
16 oz. fettucini noodles
3/4 cup chicken stock
2 cloves of garlic
salt and pepper
Directions
Cut chicken into bite size pieces and season with salt and pepper. Cut zucchini into bite size chunks.
While you are cooking the other ingredients, boil the pasta until al dente.
Pour 1 Tbsp of oil into a skillet and saute chicken until no longer pink. Take the chicken out of the pan and drain on paper towel covered plate.
Pour the remaining Tbsp of oil and the butter into the skillet and saute the vegetables until just tender. Press the garlic cloves into the skillet with the vegtables
Add the chicken back to the skillet and add chicken broth. Simmer.
When pasta is done drain and place in a bowl and toss with chicken and vegetables.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user STACEYNOLE33.
While you are cooking the other ingredients, boil the pasta until al dente.
Pour 1 Tbsp of oil into a skillet and saute chicken until no longer pink. Take the chicken out of the pan and drain on paper towel covered plate.
Pour the remaining Tbsp of oil and the butter into the skillet and saute the vegetables until just tender. Press the garlic cloves into the skillet with the vegtables
Add the chicken back to the skillet and add chicken broth. Simmer.
When pasta is done drain and place in a bowl and toss with chicken and vegetables.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user STACEYNOLE33.