Chicken Pasta Primavera

Quentin Bacon
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


2 servings (serving size: 3 1/2 cups)
Total time: 20 Minutes

Recipe Time

Prep: 5 Minutes
Cook: 15 Minutes
Total: 20 Minutes

Nutritional 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


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


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.