Wednesday, October 19, 2016

Vampire-Proof Chicken 'n Veggie Pasta

On the hunt for a healthy dinner to serve the kids before they begin their door-to-door knocks for candied treats?

The “Vampire-Proof Chicken ‘n Veggie Pasta” from HUNGRY GIRL TO THE MAX! The Ultimate Guilt-Free Cookbook  – is the perfect dish for Halloween.  Made with House Foods’ Tofu Shirataki noodle substitute, which is low in calories, moms can give their masked avengers a healthy start for the night of tricks and potentially unhealthy treating.

Vampire-Proof Chicken 'n Veggie Pasta 

One serving measures about 2 1/2 cups (1/2 of recipe): 283 calories, 6g fat, 530mg sodium, 23g carbs, 9.5g fiber, 8g sugars, 34.5g protein

2 bags House Foods Tofu Shirataki (spaghetti shaped noodle substitute)
8 oz raw boneless skinless chicken breast cutlets
1/4 tsp Italian seasoning
1/4 tsp salt
1/8 tsp black pepper
2 1/2 cups asparagus cut into 1-inch pieces (about 20 spears)
1 cup sliced brown mushrooms
1/4 cup bagged sun-dried tomatoes (not packed in oil), thinly sliced
1 tsp chopped garlic
1 tbsp light whipped butter or light buttery spread
1 tbsp reduced-fat Parmesan-style grated topping
Use a strainer to rinse and drain noodles. Thoroughly pat dry. Roughly cut noodles.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add chicken and season with Italian seasoning, 1/8 tsp. salt, and pepper. Cook for about 4 minutes per side, until fully cooked.

Remove chicken and set aside. If needed, clean skillet. Remove from heat, re-spray, and return to medium-high heat. Add asparagus and 2 tbsp. water. Cover and cook for 4 minutes. Meanwhile, slice chicken.

Uncover skillet and add mushrooms, tomatoes, and garlic. Cook and stir until tender, about 4 more minutes.

Add noodles and cook and stir until hot, about 2 minutes. Add butter, remaining 1/8 tsp. salt, and sliced chicken. Cook and stir until butter has melted and ingredients are well mixed, about 1 minute.

Stir in Parm-style topping and serve!


No comments: