8 oz uncooked penne pasta
1 lb boneless skinless chicken breasts (cut into half inch pieces)
1 small green pepper, julienned
½ cup chopped onion
1 garlic clove, minced
1 tbsp olive oil
1 cup sliced fresh mushrooms
1 cup halved cherry or grape tomatoes
1 can (8 oz) pizza sauce
½ tsp Italian seasoning
⅓ cup shredded part-skim mozzarella cheese
Cook pasta according to package directions; drain. In a nonstick wok, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. Add pasta, mushrooms, tomatoes, sauce and seasoning; heat through.
Remove from heat. Sprinkle with cheese; let stand until melted.
1-⅓ cups: 291 calories, 7g fat (2g saturated fat), 46mg cholesterol, 214mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 0.500 fat.
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