MAIN ARTICLE:
Skillet Chicken and Veggie Spaghetti
1/2 pound spaghetti
2 teaspoons olive oil
2 teaspoons minced garlic
1 medium zucchini, cut in half lengthwise, then into 1/2-inch-thick slices
3 medium tomatoes, coarsely chopped
1/2 cup reduced-sodium, fat-free chicken broth
2 cups cooked, sliced chicken
1/4 cup sliced fresh basil
2 tablespoons shredded Parmesan cheese
Cook pasta according to package directions.
Heat oil in large nonstick skillet over medium heat. When oil is hot, add garlic and cook, stirring, for 1 to 2 minutes, or until softened. Add zucchini and cook for another minute.
Add tomatoes and broth, and cook for an additional 3 to 5 minutes, or until zucchini is crisp-tender, stirring frequently. Remove from heat.
Drain pasta and add to skillet with chicken. Toss to coat. Sprinkle with basil and Parmesan. Yields 4 servings.
NOTE: If traditional pasta is used, there is a total of about 40g carbohydrates. If made with Dreamfields pasta, you get the added bonus of 5g fiber and only 5 digestible carbs per 1-cup cooked serving. Dreamfields has the taste and texture of premium, authentic pasta so no one will notice the healthy bonus.
