Pre-Race Chicken & Veggie Pasta
8 ounces uncooked penne pasta
2 Tablespoons plus 2 teaspoons extra-light olive oil (divided use)
1 ½ pounds boneless, skinless chicken breasts, sliced
1 medium onion, chopped
2 large carrots, thinly sliced
¼ pound asparagus, thinly sliced
¼ pounds French-style green beans, sliced into 2-inch pieces
1 medium zucchini, cut into ½-inch slices
1 medium yellow squash, cut into ½-inch slices
2 cloves fresh garlic, peeled and minced
Salt and pepper to taste
Freshly grated Parmesan cheese
Cook pasta according to package instructions. Heat 2 teaspoons of oil in 10-inch skillet over medium heat. Salt and pepper chicken and add to heated skillet. Sauté chicken until center is no longer pink and outside is turning golden. Set aside to cool.
In different, extra-deep, 12-inch skillet, heat 1 tablespoon of oil over medium heat. Add all cut vegetables except garlic to larger skillet. Stir and cook veggies until crisp-tender, about 4-5 minutes, but do not overcook. Season vegetable mix to taste, and remove skillet from heat.
Slice cooked chicken into ½-inch strips. Add garlic and chicken slices to large skillet used to cook vegetables. Drain pasta and add to skillet. Drizzle remaining oil over mixture, and mix well. Serve with freshly grated cheese to taste.
Makes four servings.
Nutritional Value Per Serving: 547 calories; 17g fat; 46g protein; 53g carbohydrates; 5g fiber; 0 milligrams cholesterol; 138mg sodium.
Source - www.kitchenscoop.com
No Excuse Walmart Walk @ 10am and 7pm. Walk is inside Bonney Lake Walmart.