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Photo by: Quentin Bacon

Chicken Pasta Primavera

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

Health AUGUST 2010

Yield: 2 servings (serving size: 3 1/2 cups)
Cook time:15 Minutes
Prep time:5 Minutes
Total:20 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving

Calories: 410
Fat: 9g
Saturated fat: 2g
Monounsaturated fat: 3.5g
Polyunsaturated fat: 1g
Protein: 28g
Carbohydrate: 61g
Fiber: 12g
Cholesterol: 40mg
Sodium: 480mg

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Chicken Pasta Primavera recipe