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Chicken Pasta Primavera

Quentin Bacon
Prep time 5 mins
Cook time 15 mins
Total time 20 mins
Yield 2 servings (serving size: 3 1/2 cups)
To save time, batch-cook the pasta and use precooked or rotisserie chicken for this easy, fiber-packed dish. Use a vegetable peeler to make the zucchini ribbons.Resistant Starch: 2g

Ingredients

  • 1/2 cup uncooked whole-grain rotini
  • 2 teaspoons olive oil
  • 1/2 cup (4 ounces) cooked skinless, boneless chicken breast, sliced into 1/2-inch strips
  • 1 onion, vertically sliced
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups chopped tomato
  • 1 zucchini, sliced lengthwise into ribbons
  • 2 tablespoons grated Parmesan cheese

Nutrition Information

  • calories 410
  • fat 9 g
  • satfat 2 g
  • monofat 3.5 g
  • polyfat 1 g
  • protein 28 g
  • carbohydrate 61 g
  • fiber 12 g
  • cholesterol 40 mg
  • sodium 480 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain.

  2. Heat oil in a nonstick skillet over medium heat. Add chicken; cook 5 minutes.

  3. Add onion, garlic, oregano, salt, pepper, and tomato to pan; cook 8 to 10 minutes.

  4. Combine chicken mixture, pasta, and zucchini ribbons; toss gently. Top with Parmesan cheese.

The CarbLovers Diet