Low Fat Chicken Pasta N Cream Sauce With Veggies Recipes

ONE-PAN SKINNY CHICKEN ALFREDO

Steps:

• Cut chicken breasts into bite size pieces, about 1 inch, and season with salt and pepper. Add olive oil to a skillet over medium high heat.
• Add chicken to the hot skillet and brown on all sides for 1-2 minutes (you don't need to cook it all the way through).
• Add minced garlic and sauté for one minute.
• Add chicken broth, milk, flour, onion powder, basil, parsley and uncooked pasta to pan and stir well to combine.
• Bring to a gentle boil, then cover and reduce heat to a simmer.
• Simmer for 15-20 minutes or until pasta is tender, stirring once or twice during this time.
• Remove from heat and stir in freshly grated parmesan cheese.
• Season with salt and pepper, if needed.
• Serve with veggies, green salad, breadsticks, fruit.

HEALTHY CREAMY CHICKEN AND PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
• Cook and stir olive oil and garlic in a large skillet over high heat just until brown and fragrant, about 2 minutes. Add chicken and mushrooms; stir to coat with garlic and olive oil. Cook chicken until no longer pink in the center and the juices run clear, 6 to 8 minutes. Stir in cream of mushroom soup; gradually add 1/2 cup of water about 1 tablespoon at a time, adding enough to make sauce light and creamy.
• Reduce heat to medium-low heat and gently fold pasta into the chicken and sauce until coated. Add garlic salt and red pepper to taste; remove from heat and serve.

LOW FAT GARLIC CHICKEN PASTA

Steps:

• Cook pasta until done, drain, return to pan.
• Stir in spinach, tomatoes and 2t oil.
• Cover to keep warm.
• While pasta is cooking: in 12 inch saucepan, heat remaing 1t oil over med heat.
• Add onion, cook and stir 1 minute.
• Add chicken, and garlic.
• Cook and stir until chicken is done.
• Stir in chicken broth, salt, and pepper.
• cook 2 minutes.
• Remove from heat, stir in parsley and butter.
• Add chicken mixture to pasta mixture in saucepan,
• Toss to mix.

LOW FAT CHICKEN & PASTA N CREAM SAUCE WITH VEGGIES

Steps:

• I tried to average this recipe out for servings per person, at 2 cups per serving. But the servings will depend on how hearty the appetites are. I had 1 cup which would be considered a 1/2 serving, and I was full. My husband had 2 huge plates each being more than 2 cups each, so it depends on appetites. In calculating this I used 2 cups as the NORM, AND THAT AVERAGED OUT TO 347 CALORIES PER PERSON. I used MY FITNESS PAL TO CALCULATE THE CALORIES PER SERVINGS. When I compared this recipe to the original recipe the difference in calories is 1442 calories per serving for the Creamy Rigatoni with Veggies & Italian Sausage, compared to 347 in this one.
• Cube chicken into medium chunks, then combine spices together and sprinkle liberally over chicken, and mix around until chicken is seasoned. Allow to sit at room temperature about 15 minutes for spices to penetrate and season chicken.
• Chop Green Onions and celery.
• Remove stem ends and string across top from snow peas.
• Chop yellow onions.
• Chop sweet peppers, when done you should have about 8 cups of fresh veggies. Add the shredded carrots, I had some that were purchased shredded.
• Add 1 1/2 tablespoons of coconut oil to large skillet, I used a 16 inch size. Heat over medium high heat then add prepared veggies, and cook until crisp tender.
• Remove veggies to a large bowl or platter till needed.
• Add the remaining 1 1/2 tablespoon of coconut oil to skillet then add in the marinated and seasoned chicken pieces, cook over medium high heat, till done.
• Cook pasta according to directions on package for Al Dente, mine needed 9 to 10 minutes. Then drain. Add pasta back into pot along with the drained and chopped roasted peppers.
• Add the cooked veggies to the skillet with the chicken, then stir to mix together. Pour veggie/chicken mixture back into pot with cooked pasta, then stir to blend together.
• Now prepare the cream mixture by combining the softened cream cheese, with the milk and yogurt, then whisk together to blend, then add in the parmesan cheese. Stir to blend. Pour into pot with the pasta & chicken and stir until all is coated with cream sauce. Pour into a large serving platter, top with chopped green onion Tops and sweet peppers if desired, and serve with your favorite salad.
• These are some of the major calorie differences in this recipe compared to the Pasta with Italian Sausage Dish. Calories New 347 versus 1442 in the first recipe, Fat New 15 grams-versus 79 grams, Cholesterol New 91 versus 256, Sodium New 1054Mg versus 3,525 Mg. Carbs New 16 Versus 86 Grams Fiber 3 grams in New versus 8 grams in old recipe, Sugar was same in both recipes 6 grams, Protein in new recipe was 37, versus 99 in old recipe. This finding makes me want to re vamp all of my recipes, and this is just one reason why I couldn't loose weight. It is okay every now and then as long as you use MODERATION, BUT NOT ON A REGULAR BASIS. So that is why I am on a mission to try and loose weight.