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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A wonderful change in light eating with pasta, chicken and vegetables. It is very low in fat and calories, but tastes delicious. Use your favorite pasta - we use mostaccioli pasta. Add some of your favorite veggies, if desired. Ingredients:
3 cups mostaccioli |
3 skinless, boneless chicken breast halves |
1/4 onion, chopped |
3 fresh mushrooms, sliced |
2 tablespoons italian seasoning |
1 (14.5 ounce) can diced tomatoes |
salt and pepper to taste |
2 tablespoons grated parmesan cheese |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. Meanwhile, in a large lightly greased skillet over medium heat, cook chicken for about 15 minutes and remove from pan; cool and dice.
3. In a large skillet over medium heat, combine onion, mushrooms, Italian seasoning, tomatoes with juice, salt and pepper; cook until onions are translucent. Remove from heat and add chicken and pasta. Sprinkle Parmesan cheese on top; serve.
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