Poultry Pasta Toss
Low Calorie Recipe
A tasty lemon and chicken broth mixture seasoned with Dijon and garlic and tossed with chicken breast strips and spaghetti.
Lemon Chicken Pasta Toss
2 tablespoons cornstarch
1-3/4 cups chicken broth
2 tablespoons bottled lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, minced
9 ounces chicken breast strips, cooked
1 tablespoon parsley
8 ounces thin spaghetti, cooked
In a small bowl, combine cornstarch, broth, lemon juice, mustard, and garlic. Mix well and set aside. In a skillet, cook chicken until is no longer pink; set aside. In another skillet, cook cornstarch mixture until thickened. Add chicken strips.
Cook until heated through. Sprinkle parsley over top. Toss with cooked spaghetti.
Yield: 6 servings
Calories: 212; Fat: 2g; Protein: 15g; Carbohydrate: 32g; Cholesterol: 23mg; Sodium: 595mg
Calories from Fat: 9 percent
Rotini pasta with onions, cheese, green peas and turkey breast smothered ina dressing of fat free mayonnaise and fat free honey Dijon dressing.
2 cups uncooked rotini pasta
1/2 cup chopped onions
8 ounces fat free shredded Cheddar cheese
1/2 cup frozen green peas, thawed
2 cups turkey breast, skinless cooked and cubed
3/4 cup fat free mayonnaise
1/2 cup fat free honey Dijon dressing
Cook rotini according to package directions. Rinse with cold water and drain. To prepare salad, combine rotini, onions, cheese, peas, and turkey in a mixing bowl. Mix well. To prepare dressing, combine mayonnaise and dressing in a small bowl. Mix well. Gently fold dressing mixture into salad mixture. Cover and refrigerate two hours. Recipe makes 6 servings.
Recipe Note: This recipe can be made ahead and stored in an airtight container for up to three weeks in the refrigerator or at room temperature.
Nutrition information: Calories: 286; Fat: 2g; Protein: 29g; Carbohydrate: 37g; Cholesterol: 32mg; Sodium: 866mg
Calories from Fat: 7 percent