Chicken Pasta Primavera

“So long ago, I don’t remember when,” that’s how long it has been since I’ve had pasta.  Too long.  When I was looking for some healthy recipes to fill out my meal plan template, I ran across Pasta Primavera on the Mayo Clinic site.  From their description, “Traditional pasta primavera includes pasta topped with sauteed vegetables in a heavy cream sauce with butter. This lighter version is much lower in calories, fat and sodium, and is fresher tasting.”  Here’s what I ended up with:

Pasta Primavera

I took it a step further and covered my plate with 3 ounces of grilled chicken, hot off the George Foreman Grill, which I received as a gift from my good friend, Carl.

Pasta Primavera with Chicken

With the chicken, here’s how it breaks down in the diabetic exchange system:

  • 3 Meat
  • 2 Starch
  • 1 Milk
  • 3 Vegetables
  • 1 Fat

Steamed Vegetables

The complete recipe is available from the Mayo Clinic.  In a nutshell, you steam a variety of non-starchy vegetables for 10 minutes, sauté onion and garlic in olive oil, toss the veggies in, boil whole-wheat pasta, and prepare a sauce of evaporated non-fat milk, grated parmesan cheese (the real stuff), and a teaspoon of butter.  I had every burner on my stove occupied at one point, but it’s so tasty!

What veggies would you put in this?

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3 thoughts on “Chicken Pasta Primavera

  1. gettingfitbyfifty says:

    Looks like something I would enjoy – love all the veggies and protein from the chicken. I bet it would be fine with just salt and pepper and no sauce.

  2. […] Chicken Pasta Primavera (needlesspounds.com) […]

  3. […] and a snack into my meal plans.  These included Broccoli Tofu Stir-Fry, Vegetable Beef Stew, and Chicken Pasta Primavera.  The experience I gained in planning, shopping for, and preparing those meals made my transition […]

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