Tuesday's Garlic Chicken n shrimp veggie pasta

meat-
1 lb. chicken breast
5 oz. pre cooked shrimp (SMall)
Veggies-
1 large onion diced
1 med zucinni chopped
1/2 bell pepper chopped
1/2 whole garlic bulb roasted (6 large cloves)
6 oz broccolli chopped
8 oz sliced mushrooms (baby bella's)
1-2 cans of diced tomatos
Misc-
1/4 cup water
3 tbsp extra virgin olive oil
2 tbsp butter (optional)
Spices-
1.5 tsp salt
2 tsp pepper
1 tsp paprika
1.5 tsp rosemary
2 tbsp parsley
2 tbsp Basil
1.5 tbsp Garlic powder
Parmesean cheese (grated) for topping

This is a yummy healthy dish that you dont have to feel guilty about having :) You can add more veggies and less pasta to reduce calories even more..If you want a creamy pasta you can add cream of chicken and subtract the can of salted tomatos.

Peal garlic wrap in foil roast 6 big cloves drizzled in olive oil and a dash of salt..chop 1 large onion and 16 0z of chicken breast in small peices
place chicken, onions, smashed roasted garic, olive oil and water in a large hot skillet. Cover, Cook 15 minutes on med- high heat stir often..add bit of water if needed..
Chop zuccinni, bell-pepper, broccolli. slice mushrooms. thaw fully cooked shrimp add all to skillet along with 2 tbsp butter. Stir often...add in spices- powder garlic, rosemary, basil, parsley,pepper, salt paprika. stir in 1 can of tomatos (diced ,NO salt added) and 1 can of diced tomatos salted.. stir Cook 15- 20 minutes. While that cooks boil one box of ronzoni Garden delight Pasta seperatly for 10 minutes drain pasta and toss with 1 tsp olive oil. Add mixture to pasta and stir well. Serve..Top with parmesean cheese and enjoy..


Serving Size: 6-10 ounce servings

Number of Servings: 6

Recipe submitted by SparkPeople user TUESDI30.