Low Fat Pasta Recipes

Ingredients:

8 oz mostaccioli or radiatore -or other medium pasta shape
8 oz artichoke hearts, drained
1 tbsp olive or vegetable oil
4 oz boneless skinless chicken breasts -cut into 1-inch cubes
1/2 cup evaporated skim milk
2 tbsp chopped fresh parsley
1/2 tsp dijon mustard with seeds
salt, to taste
freshly ground black pepper, to taste
2 tbsp grated fat-free parmesan cheese, optional

Instructions:

1. Prepare pasta according to package directions. While pasta is cooking,
squeeze as much water from artichoke hearts as possible; halve each piece
lengthwise.

2. In large skillet, over medium heat, heat oil. Add chicken and artichoke
hearts. Saute, stirring frequently, about 6 minutes, until chicken is
golden brown. Add evaporated milk, parsley and mustard to pan; stir to
remove brown bits from bottom and sides of pan. Heat to boiling; boil until
liquid is reduced by half.

3. Drain pasta, transfer to skillet. (If skillet is not deep or large
enough to hold both pasta and sauce, return pasta to cooking pot and add
contents of skillet to pot.) Heat over low heat, stirring, until pasta is
mixed well with sauce. Add salt and pepper; toss in Parmesan cheese. Divide
between 2 bowls and serve immediately.

Makes 2 servings. Preparation time: 15 minutes. Cooking time: 20 minutes.

Per serving: About 641 cal, 30 g pro, 103 g car, 10 g fat, 14% cal from
fat, 35 mg chol, 522 mg sod, 7 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 2