- 4
Ingredients
- Vegetable oil spray
- 8 ounces button mushrooms, sliced
- 1 medium zucchini, thinly sliced
- 1 medium onion, chopped
- 1 medium yellow squash, thinly sliced
- 1/2 Tbsp. dried oregano, crumbled
- 1/4 tsp. crushed red pepper flakes (optional)
- 14.5 ounce can fat-free, low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into bite-size pieces
- 6 ounces dried rotini
- 1/4 cup snipped fresh parsley
- 1/4 tsp. salt
- 1/4 tsp. shredded or grated Parmesan cheese
Preparation
Step 1
Heat a 12-inch nonstick skillet over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Put the mushrooms, zucchini, onion, yellow squash, oregano and red pepper flakes in the skillet; stir. Lightly spray with vegetable oil spray. Cook for 4 minutes, or until the onion to translucent, stirring occasionally.
Increase the heat to high. Stir in the broth, chicken and pasta. Bring to a boil. Reduce the heat and simmer, covered, for 15 minutes, or until the liquid is absorbed, stirring occasionally.
Remove the skillet from the heat. Stir in the parsley and salt. Sprinkle with the Parmesan.
Per serving: 357 calories, 4g fat, 69mg cholesterol, 339mg sodium, 42g carb, 4g fiber, 38g protein