Chicken 'n Veggie Pasta

By sassy47

Ingredients

• 2 bags House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
• 8 oz. raw boneless skinless lean chicken breast cutlets
• 1/4 tsp. Italian seasoning
• 1/4 tsp. salt, divided, or more to taste
• 1/8 tsp. black pepper, or more to taste
• 20 asparagus spears, cut into 1-inch pieces
• (about 2 1/2 cups)
• 1 cup sliced brown mushrooms
• 1/4 cup sun-dried tomatoes packed in oil, drained and thinly sliced
• 1 tsp. chopped garlic
• 1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
• 1 tbsp. reduced-fat Parmesan-style grated topping

Details

Servings 2

Preparation

Step 1

Use a strainer to rinse and drain noodles well. Pat dry. Cut noodles up a bit, using kitchen shears if you've got 'em. Set aside.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add chicken and season with Italian seasoning, 1/8 tsp. salt, and pepper. Cook for about 4 minutes per side, until fully cooked.
Remove chicken from the skillet. Once cool enough to handle, slice chicken and set aside.
Remove skillet from heat, re-spray, and return to medium-high heat. Add asparagus and 2 tbsp. water. Cover and cook for 4 minutes.
Remove cover and add mushrooms, tomatoes, and garlic to the skillet. Stirring occasionally, cook until veggies are tender, about 4 minutes.
Add noodles to the skillet, stir, and cook just until any excess water has evaporated and noodles are hot, about 2 minutes.
Add butter, remaining 1/8 tsp. salt, and sliced chicken to the skillet. Cook and stir until ingredients are well mixed and butter has melted, about 1 minute.
Add Parm-style topping and mix well. If you like, season to taste with additional salt and pepper.

Serving Size: 1/2 of recipe (about 2 1/2 cups)
Calories: 274
Fat: 8g
Sodium: 546mg
Carbs: 18.5g
Fiber: 7.5g
Sugars: 3.5g
Protein: 34g