Wednesday, May 30, 2012

Veggie Chicken Pasta

We were definitely craving some good home cooking and this was so easy and convenient. I had quite and eventful day so the less fuss, the better!
This recipe I selected because it quickly serves 4 and I had chicken breast meat that I had roasted previously from a Roasted Chicken Dinner we had the day prior. You could surely use any type of meat (i.e. italian sausage or meat balls- do note that changing the meat ingredient could greatly increase your Caloric intake. If on a lower calorie diet be sure to select a lean meat and account into Calories provided below)  We were definitely craving some home cooking and this was so easy and convenient.

2 boneless skinless Chicken Breast Halves
1lb box of Ronzoni Smart Taste Penne Pasta
1/2 Onion; chopped
4 Garlic Cloves; minced
2Tbsp. Extra Virgin Olive Oil
1-8oz bag of pre-sliced Crimini Mushrooms ( I honestly used 2 whole bags from Trader Joe's)
1-14.5 oz can diced tomatoes in juices
2 Zucchini's sliced
1 Summer Squash diced
1/2 c Freshly Shredded Parmesan Cheese
1Tbsp. Italian Seasoning 
Salt and Pepper

First, soften chopped onion and garlic in warm pan with 1T Olive Oil. Once translucent add mushrooms with additional 1T Olive Oil. Add squashes and can of tomatoes. Add spices and allow mixture to soften and combine in flavors for about 5 min. 

At this time begin to bring a pot of water to a boil and add your pasta. This particular brand calls for 10minutes al dente. 

Lastly, Dice up premade chicken (These 2 full breasts I lightly seasoned with salt, pepper, garlic powder and paprika) and add to sauce pan. Continue to cook for about 5-7 minutes. 

Depending on your flavor pallet, you can season with additional Italian Seasoning or if you like it with a little more kick add crushed red pepper. We actually added crushed pepper cause we like the flavors to be a little on the spicy side. This recipe served 4-6 easily with another portion remaining. Simply serve sauce mixture over pasta, add a little freshly grated Parmesan cheese and serve. 

This Lower Calorie Recipe yielded 6 servings ( 3/4 c pasta and 1/2 c sauce mixture) at 382 calories per serving. 
Classic Recipe 736 calories per serving.