Weeknight Chicken and Pasta Recipe
- 2 cups uncooked whole wheat bow tie pasta
- 1 small onion, chopped
- 1 small sweet red pepper, chopped
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1-1/2 cups cubed cooked chicken breast
- 1/2 cup reduced-fat sour cream
- 1/4 cup fat-free milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried thyme
- 2 tablespoons shredded Parmesan cheese
- 2 teaspoons minced chives
- 1. Cook pasta according to package directions.
- 2. Meanwhile, in a large nonstick skillet, saute onion and red pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the chicken, sour cream, milk and seasonings; heat through. Drain pasta; stir into skillet. Sprinkle with cheese and chives. Yield: 4 servings.
1-1/4 cups equals 394 calories, 9 g fat (3 g saturated fat), 53 mg cholesterol, 399 mg sodium, 48 g carbohydrate, 7 g fiber, 28 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.