Chicken Pasta Primavera

I wanted to have some of the Noodle Expert's home made whole wheat linguini for dinner tonight and I found a nice looking recipe in the Carb Lovers Diet book.  Other than the pasta it calls for (1/2 cup uncooked whole grain rotini), I followed it pretty much as written.

Chicken Pasta Primavera

• 2 servings home made pasta
• 2 teaspoons canola oil
• 4 ounces cooked skinless, boneless chicken breast, sliced into 1/2-inch strips
• 2 medium tomatoes, chopped
• 1 onion, sliced vertically
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 medium zucchini, sliced lengthwise into ribbons
• 2 tablespoons grated Parmesan cheese

1. Cook pasta in boiling water for 10 minutes. Drain.
2. While pasta is cooking, heat oil in a nonstick skillet over medium heat. 
3. Add tomatoes, onion, garlic, zucchini, oregano, salt, and pepper to pan; cook 8 to 10 minutes.
4. Add chicken to mixture and cook till heated through.
5. Plate pasta; place chicken mixture over it.
6. Sprinkle parmesan cheese over the top.

Makes 2 generous servings. 
Weight Watchers P+ =  6 . This does not include the pasta.
Calories 218; Protein 21g; Carbohydrate 12g; Fat 10g; Fibre 3

I was very happy that the Noodle Expert liked it too!

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