Waist-Watching Baked Chicken and Shells Marinara |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Here is another satsifying meal when you are craving hearty food but need to count calories. The trick is the high-carbohydrate pasta, which fills you up. Some steamed broccoli on the side and you have a complete, guilt-free meal. Ingredients:
2 cups medium pasta shells |
1 1/2 teaspoons olive oil |
4 ounces ground chicken |
1 cup baby portabella mushrooms, sliced |
1 cup thinly sliced red bell pepper, strips |
1 cup thinly sliced yellow bell pepper, strips |
1/4 cup chopped onion |
1 large garlic clove, minced |
2 (8 ounce) cans tomato sauce |
2 tablespoons chopped fresh flat-leaf parsley |
1 teaspoon dried basil leaves |
fresh ground black pepper, to taste |
salt, to taste |
3 tablespoons grated parmesan cheese |
Directions:
1. Prehet oven to 350 degrees.
2. Cook pasta according to package directions.
3. Heat oil in medium non-stick skillet over medium-high heat. Add chicken and cook for about 3 minutes until cooked through. Remove to a plate.
4. To skillet, add mushrooms, peppers, onion, and garlic and stir-fry over medium-high heat for about 5 minutes, until crisp-tender.
5. Return chicken to skillet. Add tomato sauce, 1 T. parsley, basil, pepper, and salt; bring to a boil. Reduce ehat to low and simmer for 5 minutes.
6. Remove from heat. Spread about 1 T. sauce in 1-1/2-quart baking dish.
7. Drain pasta and add half to dish. Sprinkle with 1 T. Parmesan cheese. Top with half of remaining sauce. Repeat layers; sprinkle with remaining Parmesan cheese.
8. Bake 10 minutes until heated through. Sprinkle with remaining 1 T. parsley and serve.
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