Recipe from Better Homes and Gardens
8 ounces fettuccine
1/4 7 ounce jar oil-packed, dried tomato strips or pieces
1 large zucchini or yellow summer squash, halved lengthwise and sliced (about 2 cups)
8 ounces chicken breast meat, cut in cubes
1/2 cup finely shredded Parmesan, Romano, or Asiago cheese (2 ounces)
Black pepper, freshly ground
Cook in lightly salted boiling water according to package directions; drain. Return pasta to hot pan.
Meanwhile, drain tomato strips, reserving 2 tablespoons oil from jar; set aside. In a large skillet, heat 1 tablespoon reserved oil over medium-high heat. Add zucchini; cook and stir 2 to 3 minutes or until crisp-tender. Remove from skillet. Add remaining reserved oil to skillet. Add chicken; cook and stir 2 to 3 minutes or until no longer pink. Gently toss zucchini, chicken, and tomato with cooked pasta. Sprinkle each serving with cheese and season to taste with pepper. Makes 4 servings.
2 starch, 2 vegetable, 2 very lean meants, 2 fat.
Per Serving: cal. (kcal) 381, Fat, total (g) 14, chol. (mg) 40, sat. fat (g) 1, carb. (g) 40, fiber (g) 3, pro. (g) 24, sodium (mg) 334, Percent Daily Values are based on a 2,000 calorie diet
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