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Bow Tie Chicken Supper

 Bow Tie Chicken Supper
"My sister-in-law gave me a recipe for a healthy side dish, and I added chicken to it to make this colorful main course," writes Nancy Daugherty of Cortland, Ohio. "It's wonderful with a salad and crusty bread."
4 ServingsPrep/Total Time: 30 min.


  • 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
  • 1 tablespoon olive oil
  • 1 small sweet red pepper, julienned
  • 1 small zucchini, cut into 1/4-inch slices
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup frozen peas, thawed
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt-free seasoning blend
  • 1 cup bow tie pasta, cooked and drained
  • 2 medium tomatoes, seeded and chopped
  • 1/4 cup shredded Parmesan cheese


  • In a large nonstick skillet, saute chicken in oil for 3-5 minutes or
  • until no longer pink. Remove and keep warm. In the same skillet,
  • stir-fry red pepper, zucchini, onion and garlic for 3-4 minutes or
  • until vegetables are crisp-tender.
  • Add the peas and seasonings; stir-fry for 2 minutes. Add pasta and
  • tomatoes; cook for 1 minute. Remove from the heat. Gently stir in
  • chicken. Sprinkle with cheese. Yield: 4 servings.
Nutritional Facts: One serving (1-1/2 cups) equals 256 calories,

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Bow Tie Chicken Supper (continued)

Nutritional Facts: 7 g fat (2 g saturated fat), 71 mg cholesterol, 219 mg sodium, 15 g carbohydrate, 3 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer