Italian Pasta with Chicken and Artichoke Hearts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Just about any pasta will work with this one; 100% semolina pasta is best for diabetics. I often use chicken breasts that I've pre-cooked and re-frozen while preparing other recipes, if I have it-cooking a whole bag of frozen breasts at once is a time saver. Use a very flavorful low-fat or fat-free Italian dressing and flavor with pre-mixed Italian seasons or individual seasonings of choice. Snip larger artichoke hearts into pieces and olives in half, if preferred. Ingredients:
1 lb chicken breast, boneless and skinless |
16 oz pasta shells |
1 large onion |
10 oz artichokes, marinated |
28 oz diced tomatoes, canned |
6 oz black olives |
8 tbsp italian dressing, fat-free |
1/4 cup parmesan cheese |
1 garlic powder to taste |
1 italian seasonings to taste |
1 pepper to taste |
Directions:
1. Boil pasta in salted water with diced onion.
2. Cover chicken breasts with salted water and simmer in the microwave or on the stove-top until done through, but tender.
3. Combine artichokes, tomatoes and olives in serving dish.
4. Add chopped, cooked chicken, boiled pasta and onions to vegetables, along with Italian dressing, Parmesan cheese and seasonings to taste.
5. Serve hot or cold.
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