Friday, March 4, 2011

Chicken and Veggie Pasta!

Nooodles, chicken, vegetables, and garlic? yep its that good. Thanks Hungry Girl!

2 bags House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
8 oz. raw boneless skinless lean chicken breast cutlets
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 cup sliced brown mushrooms
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 (like Brummel & Brown)
1 tbsp. reduced-fat Parmesan-style grated topping

Use a strainer and rinse noodles well. Pat them dry. then cut in half.

Spray a skillet with nonstick spray and turn to medium-high heat. add chicken and season with italian seasoning. add half the salt and half pepper. cook 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 mushrooms, 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 salt, and chicken to the skillet. Cook and stir until ingredients are well mixed and butter has melted, about 1 minute.

Add Parm-style topping and mix well. If you like, season to taste with additional salt and pepper. YUM!


Serving Size: 1/2 of recipe (about 2 1/2 cups)
Calories: 274
Fat: 8g
Sodium: 546mg
Carbs: 18.5g
Fiber: 7.5g
Sugars: 3.5g
Protein: 34g

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