Friday, February 6, 2009

chicken & Penne

This was a quick & easy dinner! Low sodium too!

Chicken & Penne
4 ounces smart taste pasta, penne rigate
12 ounces chicken breasts, no skin, no bone
1/4 cup bell pepper
1/4 cup celery
2 tablespoons onion
1 tablespoon light margarine
1 tablespoon flour
2 tablespoons skim milk
1/8 teaspoon black pepper
14 1/2 ounces canned tomatoes
1/4 cup cheese, reduced fat Sargento mexican blend
1/4 cup light cream cheese

Cook pasta in boiling water. Meanwhile, spray large skillet with cooking spray. Cut chicken into bite-sized pieces. Saute’ pepper, celery and onion. Move to edges of skillet and add chicken. When done move to outer edges of the skillet and put margarine in center of skillet. Sprinkle with flour and combine. Add milk and combine; sprinkle with pepper. Add tomatoes and combine all ingredients. Add cooked pasta and cheeses; combine well.
Yield: 4 servings. Per serving= 292 Calories; 8g Fat (24.5% calories from fat); 27g Protein; 31g Carbohydrate; 5g Dietary Fiber; 65mg Cholesterol; 375mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

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