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Low Fat Herb Lemon Chicken Pasta With Broccoli Peppers Recipe
Ingredients
1/2 onion, thinly sliced
1 red bell pepper, thinly sliced
2 teaspoons olive oil
1 1/2 tablespoons all-purpose flour
1 cup lemon & herb chicken gravy
1 cup reduced-sodium chicken broth
4 cups cooked broccoli
2 cups cubed cooked chicken
1/2 pound gemelli, uncooked, or fusilli or rotoni
salt and pepper, to taste
Method
In a large saucepan, saute 1/2 thinly sliced onion and 1 thinly sliced red bell pepper in 2 teaspoons olive oil until tender.
Stir in 1 1/2 tablespoons all- purpose flour.
Cook for 1 minute.
Add 1 cup leftover gravy and 1 cup reduced- sodium chicken broth.
Cook, stirring, until sauce is bubbling and lightly thickened.
Stir in 4 cups cooked broccoli and 2 cups cubed cooked chicken and cook until heated through.
Meanwhile, in a large pot, cook 1/2 pound gemelli, fusilli or rotini in boiling salted water until al dente, 8 to 10 minutes.
Drain and toss with chicken mixture.
Season with salt and pepper to taste.
:MAKES 8 CUPS, FOR 4 SERVINGS.
Calories per serving; 37 grams protein; 7 grams fat 1 grams saturated fat; 53 grams carbohydrate; 370 mg sodium; 75 mg cholesterol; 3 grams fiber
