Title: Pasta With Chicken And Veggies
Categories: Italian, Pasta, Vegetables, Chicken, Low-fat
Yield: 6 servings
1 tb Olive oil
8 oz Mostaccioli -- al dente
1 lb Boneless skinless chicken
Breasts -- bite-sized
Pieces
2 Cloves garlic -- chopped
1 lb Asparagus -- 2-inch pieces
1/2 c Scallions -- finely chopped
12 Whole baby carrots -- halved
Lengthwise
1/4 c Chicken stock
3 tb Fresh parsley -- finely
Chopped
1 pn Nutmeg
1 Whole red bell pepper --
Roasted
6 Whole cherry tomatoes --
Quartered
6 tb Nonfat Parmesan cheese --
Grated
Salt and pepper -- to taste
Bring a large pot of water to a boil; add pasta and
cook until al dente, about 10 minutes.
Meanwhile, heat the olive oil in a large, nonstick
skillet. Add chicken and cook over medium heat until
the bottom begins to turn golden. Turn chicken over
and cook 1 minute longer.
Stir in garlic, asparagus, scallions, carrots, chicken
broth, parsley, and nutmeg. Cover and cook for about
5 minutes, or until chicken is cooked through and
vegetables are tender-crisp. Remove from heat.
Stir in roasted pepper and cherry tomatoes.
When pasta is cooked, drain and return to pot. Toss
with chicken, vegetables, and Parmesan cheese over
medium heat until heated through. Season with salt and
pepper. Serve immediately.
