This low fat chicken pasta recipe is amazing with bacon.
Note: egg yokes and whipping cream traditionally add the creaminess to carbonara. Our version achieves the same texture with egg substitute and non-fat evaporated milk.
Ingredients
8 oz uncooked spaghetti
2 cups sliced asparagus
1/2 cup egg substitute
1/2 cup evaporated fat free milk
2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup vermouth
2 cups chopped skinless, boneless rotisserie chicken breast meat
1/2 cup grated fresh parmesan cheese
3 tablespoons finely chopped fresh flat leaf parsley
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 bacon slices cooked and crumbled
1 cup of guda cheese (grated)
1. Cook pasta in boiling water for 10 minutes or until aldante. Add asparagus during final 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving a 3rd cup cooking liquid. Combine reserved 3rd cup cooking liquid, egg substitute, and milk, stirring with a whisk.
2. Heat a large non-stick skillet over medium-high heat. Add oil and onion to pan. Saute 2 minutes. Add vermouth. Cook 1 minute. Add pasta mixture and stir to combine. Remove from heat. Stir in milk mixture, chicken and cheese. Place pan over medium heat; cook 4 minutes until slightly thick, stirring frequently. Remove from heat; stir in parsley, pepper, and bacon. Serve immediately.
This classic tomato sauce penne pasta is excellent with a red wine Shiraz and caesar salad.
1 can of your favorite tomato sauce 8 oz uncooked penne 2 skinless boneless chicken breasts 2 plum tomato’s chopped 1 red bell pepper 1 green pepper 1/2 red onion 2 cups of sliced mushrooms 3 tablespoons of green olives 2 tablespoons of fresh basil 2 tablespoons of fresh thyme 3 pinches of black pepper 3 pinches of cayenne pepper 2 pinches of brown sugar 1/2 cup shredded mozzarella cheese
1. Cook pasta in boiling water (10 minutes or until aldente). Add salt to water.
2. Heat large non-stick skillet and saute chicken. Once cooked cut into small pieces.
3. Heat pasta-sauce over medium heat. Add ingredients and stir occasionally.
4. Drain pasta, add to sauce, stir over low heat and service.
This is the most delicious, world famous, classic Mexican style Quesadilla.. Plus a bonus restaurant quality corn salsa.
Quesadillas 1 tablespoon olive oil 1.5 teaspoons bottled minced garlic 2 cups chopped plum tomatoes 1/2 cup of green peppers diced 1/2 cup of red peppers diced 2 cups of precooked chicken breasts 1/2 cups chopped fresh cilantro 1 can black beans, rinsed and drained 4 flour tortillas Cooking spray 3/4 cup pre-shredded Mexican blend cheese
Salsa 1 cup frozen whole-kernel corn 1/2 cup shopped red bell pepper 1/2 cup chopped fresh cilantro 2 tablespoons fresh lime juice 1/2 teaspoon bottled minced garlic
1. To prepare quesadillas preheat broiler.
2. Heat oil in a large skillet over medium high heat. Add 1/2 teaspoons garlic, saute for 30 seconds. Add tomato’s, pepper, chicken, cilantro and beans. Cook for 5 minutes stirring occasionally. Place tortilla on a baking sheet coated with cooking spray. Top each with half a cup of the bean and chicken mixture. Add 3 tablespoons of cheese. Fold in half and broil for 3 minutes until cheese melts and tortillas begin to brown. Cut each into 3 wedges.
3. Salsa: To prepare salsa, combine corn and remaining ingredients in a small saucepan. Bring to boil over high heat, and cook for 2 minutes, stirring frequently. Stir with Quesadillas.
