Monday, May 11, 2009
Sundried Tomato Pesto Chicken Pasta
1 chicken cutlet
1 cup low-sodium, non-fat chicken broth
1 bay leaf
2 garlic cloves, peeled, whole
1/2 red bell pepper, diced
1/3 of a red onion, finely diced
5-6 kalamata olives, sliced
1/2 ts Mrs dash garlic and herbs
fresh crushed black pepper
1 TB sundried skinny tomato pesto
2 oz Fiber Gourmet penne
Cook pasta according to instructions.
Poach the fresh or frozen chicken cutlet in lowfat, low-sodium chicken broth with a bay leaf and 2 peeled, but whole garlic cloves for 10 min on medium-high. Remove chicken, and cut into dice.
In a PAM-sprayed skillet, sautee the onion until slightly browned. Add bell pepper, and sautee for 3-4 min on medium heat. Add diced chicken, the spices and tablespoons of the chicken broth (from poaching) to provide enough liquid. Add drained pasta once cooked al dente, and mix all ingredients in the skillet. In a separate cup, stir the sundried tomato pesto with 2 TB of hot chicken broth, and mix into the penne chicken in the skillet. Serve!
1 dinner entree + 1 fat serving + 1 vegetable serving