|
1/2 cup white wine 2 cloves of garlic 1/4 onion 1/2 green bell pepper 1/2 cup mushroom 1 small zucchini 1/4 tsp. thyme 1/2 tsp. oregano 2 small chicken breasts 1- 32 oz. can crushed tomatoes 1/4 cup nonfat mozzarella cheese 8 oz. whole wheat macaroni elbows |
|
* Mince garlic. Dice onion, bell pepper, zucchini and chicken breasts. Slice mushrooms.
* Slightly under cook macaroni.
* Heat wine in a non-stick sauté pan. Add garlic, onion, pepper, mushrooms and zucchini.
* Sauté until tender. Add seasonings. Then add the chicken pieces and the tomatoes.
* Bring to a boil. Add the cooked pasta.
* Pour into a casserole dish, sprinkle the cheese over top. Cover the dish.
* Bake at 325' for 30 minutes. Let sit 10 minutes before serving.
Nutrition Information (per serving):
Calories 324 Carbohydrate 34 grams
Fat 2.3 grams Dietary Fiber 6.4 grams
Protein 36.9 grams Cholesterol 69 mg
Iron 3.42 mg Sodium 695 mg
Calcium 140 mg
Exchanges (using the American Diabetic Assoc.
Exchanges) per serving:
2 starches, 1 vegetable, 3 meats
*Recipe Source: Communicating Food for Health Newsletter
