Veggie Chicken Pasta
Even if you are following a diabetes diet, there is still room for a plate of pasta now and then, especially if it's whole grain pasta. Lots of veggies, lean chicken breast and fresh herbs take this dish over the edge of health and flavor!
What You'll Need:
1 tablespoon olive oil
4 cloves garlic, minced
teaspoon crushed red pepper
2 cups broccoli florets
2 summer squash, cut into 1/2-inch chunks
3 boneless, skinless chicken breast halves, cut into 1-inch chunks
1 (14-1/2-ounce) can diced tomatoes with green pepper, celery, and onions, undrained
6 ounces whole grain penne pasta, cooked and drained
1 tablespoon fresh basil
shredded Parmesan cheese, to taste
What To Do:
- In a large nonstick skillet over medium-high heat, heat oil. Add garlic and crushed red pepper; cook and stir for 30 seconds. Add broccoli and squash; cook and store for 3 more minutes. Remove veggies from skillet and keep warm.
- Add chicken to the hot skillet; cook and stir for 5 to 6 minutes or until no pink remains. Return veggies to the skillet. Add tomatoes and pasta. Cook, stirring occasionally, until heated through.
- Sprinkle with basil and Parmesan cheese.
If you loved this dinner recipe, be sure to check out our collection of Healthy Pasta Recipes; 6 of Our Best Pasta Dinner Recipes.
Nutritional InformationShow More
Servings Per Recipe: 6
Calories from Fat
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