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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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. 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 |
Directions:
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.
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