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The Recipe Instructions |
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Ingredients
1 tbsp olive oil
8 oz mostaccioli -- al dente
1 lb boneless skinless chicken
1 breasts -- bite-sized
1 pieces
2 cloves garlic -- chopped
1 lb asparagus -- 2-inch pieces
1/2 cup scallions -- finely chopped
12 whole baby carrots -- halved
1 lengthwise
1/4 cup chicken stock
3 tbsp fresh parsley -- finely
1 chopped
1 pinch nutmeg
1 whole red bell pepper --
1 roasted
6 whole cherry tomatoes --
1 quartered
6 tbsp nonfat parmesan cheese --
1 grated
1 salt and pepper -- to taste
Directions
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.
Recipe By : Rec.Food.Recipes
Servings: 6
Diet Pasta With Chicken & Veggies Recipe brought to you by Diet Recipes To-Go
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The Glycaemic Index Diet
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