Wednesday, May 23, 2012

Diabetic Creamy Chicken Pasta

Since becoming diabetic ive been finding recipes i could make that are close to what i like, i have made this now a few times and given it to friends to eat who say they love it

8 ounces dried Penne Rigate (2 cups)
4 medium skinless, boneless chicken breast halves (about 450 grams total)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 large zucchini (340 gram), halved lengthwise and sliced
2 cups fresh mushrooms, sliced
2 to 3 cloves garlic, minced
1 tablespoon olive oil
1 cup reduced-sodium chicken broth
1 tablespoon all-purpose flour
1/2 of an 340gram tub light cream cheese
1/4 cup dried tomatoes, chopped
1 to 2 tablespoons snipped fresh parsley
2 tablespoons shredded Parmesan or Romano cheese (optional)
  1. Sprinkle chicken with salt and pepper. Grill chicken on the rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling.
  2. Meanwhile, cook pasta according to package directions; drain. Return to pan; cover and keep warm. In a large skillet cook zucchini, mushrooms and garlic in warm oil over medium heat for 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add vegetables to pasta. In a small bowl whisk together broth and flour. Add to warm skillet with cream cheese. Whisk until smooth and bubbly. Cook and stir 1 minute more. Stir in tomatoes. Add to pasta and vegetables in pan; toss to coat.
  3. To serve, divide pasta mixture among four plates. Cut chicken into thin slices. Arrange chicken over pasta and vegetables. Sprinkle with parsley and cheese, if desired. Makes 4 servings.