Ingredients:
WALDINE VAN GEFFEN VGHC42A
8 oz spaghetti, cook al dente
1 lb asparagus, cut 2 pcs
8 sun-dried tomatoes, chopped
2 cl garlic, minced
1 1/2 cup yellow bell pepper, chopped
3/4 cup red onion, chopped
2 cup chicken broth
1 1/2 lb chicken breasts halves, bone,
1 skin, cut 1/2 strips
3/4 cup non-fat ricotta
1/3 cup fresh basil leaves, chopped
2 tbsp low-fat sour cream
1/2 tsp salt
1/4 tsp pepper
Instructions:
Cook asparagus, tomatoes, garlic, bell pepper and onion in broth in
10" killet 5 minutes. Stir in chicken. Cook 2 to 3 minutes, stirring
constantly, until asparagus is crisp-tender and chicken is no longer
pink in center. Stir in spaghetti and remaining ingredients. Toss
about 30 seconds or until heated through. CAL 370; FAT 7 gr; 17% from
Fat. Source: Great-Tasting Chicken, Betty Crocker.
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"I know [canned music] makes chickens lay more eggs and factory workers produce more. But how much more can they get out of you on an elevator?" - Victor Borge
Italian Chicken Pasta Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
