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CHICKEN-PASTA SKILLET WITHSUN-DRIED TOMA




Source of Recipe


Diabetic Gourmet Magazine


Recipe Introduction


Nutritional Information Per Serving:
Calories: 330, Fat: 9.1 g, Cholesterol: 69 mg,
Sodium: 761 mg, Protein: 30.9 g, Carbohydrate: 30.7 g
Diabetic Exchanges: 1 Vegetable, 2 Bread/Starch, 3 Meat
Serves: 4
Source: "1,001 Recipes For People with Diabetes" by Surrey Books



List of Ingredients




- 4 ounces rigatoni
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 1 large zucchini, cubed
- 1 can (15-1/2 oz.) Italian-seasoned diced tomatoes, undrained
- 1 tsp dried marjoram leaves
- 3 tbsp chopped sun-dried tomatoes
- 2 tbsp chopped, pitted, oil-cured black, or Greek, olives
- Salt and pepper, to taste





Recipe



Cook rigatoni according to package directions, just until barely
al dente; drain.

In large skillet, saute onion and bell pepper in olive oil until
tender; add chicken and cook, stirring, about 5 minutes. Stir in
zucchini, tomatoes and liquid, marjoram, sun-dried tomatoes,
olives, and cooked pasta. heat to boiling; reduce heat and
simmer uncovered, until thickened, about 10 minutes.