Chicken Primivera
If you love pasta you’ve got to figure out how to cut back some of the fat grams and calories that go along with it. Subtle substitutions will make a good difference in your diet. If you’re going to eat pasta eat the ones with the veges, or the red sauce whenever possible. But, when you need some white sauce… here is a pretty darn good option. I love it and this was our dinner selection for Halloween night!
1 medium onion (chopped)
1 medium red bell pepper (chopped)
2 cloves of garlic (chopped)
8 ounces of mushrooms (chopped)
1 yellow squashed (chopped)
1 green zucchini (chopped)
1 pint of no-fat half and half cream
2 cups Parmesan cheese
4 ounces of low-fat cream cheese
½ tsp chili peppers (if you like a little heat)
Tbsp Olive Oil
4 boneless skinless chicken breasts
1 pound of your favorite pasta
Seasonings (mentioned below)
Add oil to hot pan. Add onion, bell pepper, garlic, mushrooms, and chili peppers. Then place the chicken on top (season with some Lawry’s garlic salt, season salt, pepper, granulated garlic, and parsley flakes) and slow cook at a simmer covered for about 5 minutes. Flip the chicken stirring around the pan (lightly season this side of the chicken). Add the squash and zucchini at this point then cook another 5 minutes, then I take the breasts out and chop in bite size pieces (but that is optional). Add the cream and cheeses and bring up to medium heat. Taste the sauce and see if you need more seasonings for your taste. Once happy with the flavor add the cooked pasta (I’m assuming you know that when you start this dish you should boil some water, add the pasta, cooking by the directions on the package, and then rinse and reserve) and when everything is heated through it’s ready to serve. This is a tasty and fast dinner.
Serve with your favorite family recipe for garlic bread and a healthy salad.
1 medium onion (chopped)
1 medium red bell pepper (chopped)
2 cloves of garlic (chopped)
8 ounces of mushrooms (chopped)
1 yellow squashed (chopped)
1 green zucchini (chopped)
1 pint of no-fat half and half cream
2 cups Parmesan cheese
4 ounces of low-fat cream cheese
½ tsp chili peppers (if you like a little heat)
Tbsp Olive Oil
4 boneless skinless chicken breasts
1 pound of your favorite pasta
Seasonings (mentioned below)
Add oil to hot pan. Add onion, bell pepper, garlic, mushrooms, and chili peppers. Then place the chicken on top (season with some Lawry’s garlic salt, season salt, pepper, granulated garlic, and parsley flakes) and slow cook at a simmer covered for about 5 minutes. Flip the chicken stirring around the pan (lightly season this side of the chicken). Add the squash and zucchini at this point then cook another 5 minutes, then I take the breasts out and chop in bite size pieces (but that is optional). Add the cream and cheeses and bring up to medium heat. Taste the sauce and see if you need more seasonings for your taste. Once happy with the flavor add the cooked pasta (I’m assuming you know that when you start this dish you should boil some water, add the pasta, cooking by the directions on the package, and then rinse and reserve) and when everything is heated through it’s ready to serve. This is a tasty and fast dinner.
Serve with your favorite family recipe for garlic bread and a healthy salad.
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