Recipes

Tangy Chicken and Pasta
Recipes from Stacey Bedingfield

• 1 lb boneless skinless chicken breast, cut into 1 inch pieces
• 1/2 c low fat Italian dressing, divided
• 2 c broccoli florets
• 1/2 c thinly sliced onions
• 1 1/4 c chopped red peppers
• 1 Tbsp chopped parsley
• 8 oz pasta, cooked, drained
• 1/4 c parmesan cheese

Cook and stir chicken in 1/4 c of the Italian dressing in a large skillet on medium-high heat until cooked through.

Add broccoli, onions, peppers and parsley; cook until tender, stirring occasionally.

Toss with hot pasta and remaining 1/4 c dressing. Sprinkle with cheese prior to serving.

Makes 6 servings, 1 cup per serving.

Nutritional information: Cal 440, Fat 9g, Sat Fat 3g, Chol 75mg, Sodium 490mg, Carb 52g, Fiber 4g, Sugar 7g, Protein 36g