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Chicken & Veggie Pasta (Stage 3)

Craving pasta? Try this delicious and healthy recipe to get your pasta and protein fix.  

Serves: 2

INGREDIENTS:
  • - Ingredients:
  • - 2 8-oz bags Shirataki Tofu noodles
  • - 8 oz. raw boneless, skinless lean chicken breast cutlets
  • - 1/8 tsp. oregano
  • - 1/8 tsp. thyme
  • - 1/4 tsp. salt, divided
  • - 1/4 tsp. black pepper
  • - 20 asparagus spears, cut into 1-inch pieces (about 2 1/2 cups)
  • - 1 cup sliced mushrooms
  • - 1/4 cup sun-dried tomatoes, thinly sliced
  • - 2 tsp. chopped garlic
  • - 1 tbsp. light whipped butter or light buttery spread
  • - 1 tbsp. Parmesan-style grated topping

Directions:
1. Use a strainer to rinse and drain noodles well. Pat dry. Cut noodles up into smaller pieces. Set aside.
2. Bring a skillet, sprayed with nonstick spray, to medium-high heat on the stove. Add chicken and season with oregano, thyme, salt, and pepper. Cook for about 4 minutes per side, until fully cooked (no pink).
3. Remove chicken from the skillet. Once cool enough to handle, slice chicken into strips and set aside.
4. Remove skillet from heat, re-spray, and return to medium-high heat. Add asparagus and 2 tbsp. water. Cover and cook for 4 minutes.
5. Remove cover and add mushrooms, tomatoes, and garlic to the skillet. Stirring occasionally, cook until veggies are tender, about 4 minutes.
6. Add noodles to the skillet, stir, and cook just until any excess water has evaporated and noodles are hot, about 2 minutes.
7. Add butter, remaining 1/8 tsp. salt, and sliced chicken to the skillet. Cook and stir until ingredients are well mixed and butter has melted, about 1 minute.
8. Add parmesan and mix well. Enjoy.

Prep Time 00:15; Cook Time 00:20; Total Time 00:35; Calories 274; Carbohydrates 19 g; Fat 8 g; Fiber 8 g; Protein 34 g; Serving Size 1; Sodium 546 mg; Recipe Yield 2

Contributor  Adapted from Hungry-Girl.com recipe

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REVIEWS
 
  • Paul Becker

    This was a surprisingly flavorful dish. I am printing this out to keep it with my personal favorites.

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