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Sunday, August 2, 2009

Springtime Pasta

This Pasta is light and fresh.. perfect for Summertime (Or Springtime)! This one is from my "Family Circle" cookbook... (recipe collections for busy families). :)


1 lb Cavatappi or Corkscrew shape pasta
1 tbls EVOO
1 1/2 Chicken Breast, cut into 1-inch pieces
1 Yellow Pepper, cut into thin strips
1 bunch (1 lb) of fresh Asparagus cut into two inch pieces
1 pint Cherry Tomatoes
1 Packages spreadable Herb Cheese
Pinch of Salt
Pinch of Pepper

1. Bring Large pot of water to boil. Add Pasta, return to boil. Cook for 6 minutes

2. Meanwhile, heat large skillet over medium heat. Add oil. Add Chicken. Cook for 6 minutes. During last minute, add yellow pepper to skillet. Then, remove from heat.

3. Once pasta has cooked for 6 minutes, add asparagus. Cook for 2 minutes longer. Scoop out 1/4 cup of the water, set aside. Then, drain the pasta.

4. In a Large Bowl, toss together the hot pasta and asparagus, chicken and yellow pepper, tomatoes, herb cheese, reserved 1/4 cup pasta water, salt and pepper... until well blended and cheese is melted.

5. ENJOY!!

Makes 8 servings
Per Serving:
395 Calories, 10g total fat, 74mg cholesterol, 248mg sodium, 47g carbohydrate, 3g Fiber, 30g protein

To reshape your Pasta recipes:
1. When using tomato sauces, use brands with 50 - 80 calories per 1/2 cup serving.
2. Bulk your bowl with high fiber vegetables, such as cauliflower and broccoli. (It will help you stay full longer and will cut calories)
3. Use non-stick skillets to cook, as they can meet your needs by using half the original amount of oil.
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