Day 14 : Cali Chicken and Pasta

Just a quick little hooray for making it to the two week mark without any days missed!  YAY!

Ok, so I love a good creamy pasta just as much as the next guy, but every now and then you just want something a little less “heavy”.  Especially if you’re like us, and pasta is a common dish in your house because it can really catch up with your waistline!  For me, it can be tricky to find a good pasta recipe that fits the bill without sacrificing too much in the flavor department.  Tonight’s recipe does a pretty good job of feeling lighter (though not necessarily LITE lol) while still maintaining flavor.  You probably could take it a step further though if you wanted and choose lite dressing, and low fat parmesan to make it a bit healthier.

I followed the recipe pretty closely tonight, but did find that the pasta water wasn’t necessary in ours.  I didn’t have fresh parmesan on hand, but the stuff in the green container works just as well in a pinch.  I’d say a nice garlic bread or garlic rolls would be the perfect accompaniment to this, and maybe a glass of white wine if you feel so inclined.  It doesn’t get much simpler than this, that’s for sure!


Cali Chicken and Pasta

Serves : 4-6                            Time to make : 30 minutes

Ingredients :

  • 1 (8 ounce) package whole wheat spaghetti (I love Ronzoni Smart Taste)
  • 1 medium onion, diced
  • 4 ounces white mushrooms, sliced (optional)
  • 1 lb boneless skinless chicken breast, cubed
  • 1/4 teaspoon fresh ground pepper
  • 1/2 teaspoon italian seasoning
  • 1 (16 ounce) package california-blend frozen vegetables, thawed
  • 1 cup Italian dressing, ZESTY
  • 1/4 cup fresh parmesan cheese
  • reserved pasta water

Directions :

  1. Break spaghetti in half and cook just to al dente according to package directions. Before draining, reserve about a cup of the cooking water.
  2. Meanwhile, in a large skillet coated with nonstick spray over medium-high heat, saute onion and mushrooms until golden.
  3. Sprinkle chicken with pepper and italian seasoning. Add to skillet and cook just until browned, 3 to 4 minutes.
  4. Add thawed vegetables, cover, and reduce heat to medium-low. Cook 5-7 minutes or until vegetables are tender-crisp.
  5. Stir in pasta, dressing and cheese. Cook until warmed through.
  6. If mixture becomes dry, gradually add reserved water as needed.


Published in: on January 15, 2011 at 8:08 pm  Leave a Comment  
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