Clean Eating Chicken Vegetable Pasta

There is just something about a chicken dish put together with pasta and some veggies, that is irresistible to me! The Gracious Pantry lives up to her expectations once again with this yummy dish. You can go here for the full story on the recipe. 

Clean Eating Chicken Vegetable Pasta
(makes 6 servings)

Ingredients

1 medium onion, diced fine
3 cloves garlic, diced fine
1 green bell pepper, diced fine
6 large crimini mushrooms, diced fine
1 pint cherry tomatoes, halved
1 cup fresh basil, chopped
1/2 cup grated Parmesan cheese + some for sprinkling
1 tbsp. olive oil
4 boneless, skinless chicken breasts, baked and cut into bite-sized pieces
1-2 tsp. garlic powder (stick to 1 tsp. if you have to talk to somebody
the next day)
1/2 pound whole wheat rigatoni, cooked

Directions

Step 1 – Cook pasta according to package directions.

Step 2 – In a large skillet, saute the onion, garlic, bell pepper and
mushrooms over low heat until soft. Cook this slowly so that the vegetables
will release their juices. Otherwise, 1 tbsp. of olive oil won’t be enough.
It’s okay to get the pan hot over high heat, but then saute over low heat.
Be patient. It’s worth it.

Step 3 – Once the vegetable mixture is sauteed and soft, fold in the
tomatoes and basil. Cook until the tomatoes just barely start to wilt.

Step 4 – Add your pasta to the pan mixture and then the garlic powder and
Parmesan cheese. Stir well.

Step 5 – Stir in your chicken and serve.

Nutritional Content
1 serving = approximately 1 cup WITH whole wheat pasta

Note: Nutritional content does not include pasta. Data for pasta varies from brand to brand, so I left it out. However, the serving size DOES include the pasta.

Calories: 150
Total Fat: 5 gm
Saturated Fats: 2 gm
Trans Fats: 0 gm
Cholesterol: 35 mg
Sodium: 168 mg
Carbohydrates: 9 gm
Dietary fiber: 2 gm
Sugars: 5 gm
Protein: 16 gm
Estimated Glycemic Load: 4

Happy chomping!