Low Fat Chicken Pasta N Cream Sauce With Veggies Recipes

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.

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.

Steps:

• Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
• Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
• Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
• Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
• Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
• Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.