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Bow Tie Chicken Supper

"My sister-in-law gave me a recipe for a healthy side dish, and I added chicken to it to make this colorful main course," writes Nancy Daugherty of Cortland, Ohio. "It's wonderful with a salad and crusty bread."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
  • 1 tablespoon olive oil
  • 1 small sweet red pepper, julienned
  • 1 small zucchini, cut into 1/4-inch slices
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup frozen peas, thawed
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt-free seasoning blend
  • 1 cup bow tie pasta, cooked and drained
  • 2 medium tomatoes, seeded and chopped
  • 1/4 cup shredded Parmesan cheese

Directions

  • In a large nonstick skillet, saute chicken in oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry red pepper, zucchini, onion and garlic for 3-4 minutes or until vegetables are crisp-tender.
  • Add the peas and seasonings; stir-fry for 2 minutes. Add pasta and tomatoes; cook for 1 minute. Remove from the heat. Gently stir in chicken. Sprinkle with cheese.
Nutrition Facts
1-1/2 cups: 256 calories, 7g fat (2g saturated fat), 71mg cholesterol, 219mg sodium, 15g carbohydrate (0 sugars, 3g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
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