It's really easy to make and can be made gluten free! Note - if you choose to use Whole Wheat pasta, it's a good source of dietary fiber.
You also don't have to use chicken. You can use tofu if you are looking for a vegetarian version! Chinese-style tofu, which is firmer than Japanese tofu, is the best choice for this recipe.
If you are going gluten free, make sure to use a gluten free pasta. If you are choosing to use tofu and no chicken, use extra-firm tofu and slice it lengthwise into 1/2 inch slices and pop them on the grill.
Try it out! I found it in an old Pampered Chef book. I'll also post the nutritional value below.
Ingredients:
- 1 package of chicken breast tenders OR if using tofu use 7 ounces of extra firm tofu
- 1 medium red bell pepper, cut lengthwise in half and seeded
- 1 large yellow squash, cut in half lengthwise
- 1/2 pound asparagus spears, trimmed
- 4 ounces of baby portobello mushrooms
- 1/2 cup reduced-fat balsamic dressing, divided
- 1/4 cup snipped fresh basil leaves
- 2 cups uncooked rotini
- 1/4 cup grated fresh Parmesan cheese
Directions:
- Prepare grill for direct cooking. Grill your chicken or tofu until done.
- Snip basil using a chopper or kitchen shears
- Meanwhile, cook your pasta according to package directions, drain and keep warm.
- Brush your vegetables with 1/4 cup of Balsamic dressing. Then take your vegetables and grill them in a grilling basket on the grill for about 10 minutes or until done.
- Take your chicken or tofu and chop it into bite size pieces.
- Combine the pasta, fresh basil, vegetables and chicken or tofu into a large bowl.
- Add the remaining Balsamic dressing and stir to combine.
- Grate Parmesan cheese over the pasta.
- Serve warm or at room temperature
Yield: 4 servings
Nutrients per serving:
Calories: 290
Total Fat 9g
Saturated Fat 3g
Cholesterol 5mg
Carbohydrates 35g
Protein 18g
Sodium 600mg
Fiber8g
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