R.O.D.-Chicken & Vegetable Pasta

I originally got this receipe from a Proctor & Gamble web site.  I have tweaked it just a little bit.  I made this last summer and it was awesome.  I thought it might be appropriate now as the fresh veggies should start being available very soon.  (Although you can always get squash at the store these day, it is better fresh from the garden or famer's market!)

Chicken & Vegetable “Ribbon Pasta”

Serves 4 (non-WLS)

Prep time:  15 min

Cook time 25 min

 

1 lb. green zucchini (2 med.), rinsed and ends trimmed

1 lb. yellow squash (2 med), rinsed and ends trimmed

1 tsp. salt

1 tsp. pepper

3 Tbsp. olive oil

1 garlic clove, peeled & chopped

1 lbs. chicken breast or thigh meat, cut into 1 in. pieces

¼ c. fresh rosemary leaves, roughly chopped (divided use)

            (or 2 Tbs. dried rosemary)

½ c. fat free, low sodium chicken stock/broth

¼ c. grated Parmesan cheese

 

 

Using vegetable peeler, peel zucchini and yellow squash lengthwise into strips, pressing down firmly with the peeler so that the strips are almost as thick as a potato chip.  (You can also use a mandolin for this.)

 

Place vegetable strips in a large bowl.  Add salt & pepper, toss lightly and set aside.

 

In skillet, heat olive oil over medium-high heat. Add garlic and sauté’, stirring constantly until garlic is softened and transparent, about 2 minutes.

 

Add chicken pieces and 2 Tbsp. rosemary.  Stir frequently with wooden spoon until chicken is cooked through and slightly browned, about 8-10 minutes.  Remove chicken to a medium bowl and set aside.

 

Add chicken stock/broth and remaining 2 Tbsp. rosemary to the skillet and bring to a boil, scraping brown bits from bottom of the pan with a wooden spoon.  Boil until chicken stock/broth is reduced by half, about 3-5 minutes.

 

Add zucchini and squash strips to the skillet, stirring gently.  Coo****il vegetables are tender, about 5 minutes.

 

Toss in the reserved cooked chicken.

 

Serve with grated Parmesan cheese sprinkled on top.

 

Notes:  When I made this, I added mushrooms.

Feel free to make substitutions.  Try thinly sliced steak, or whole shrimp.  Substitute (or add) carrots for the squash.  Instead of rosemary, try oregano, parsley and/or thyme.  Add more flavor by replacing half of the olive oil with butter.  Cut prep time by using pre-cooked meat or leftovers.

Nutrition facts (based on 4 servings.....WLS should be about half)
Calories:  260
Calories from fat:  110
Total Fat:  12 g
Cholesterol:  65 mg
Sodium:  740 mg
Carbs:  9 g
Fiber:  3 g
Sugars:  5 g
Protein:  29 g

Dawn, this really looks good. I almost did not look at your post because of the "pasta" word. It usually sits real heavy in my tummy and I stay away from it. I like the carrot substitution idea. I am going to have to go to the grocery store and take a gander at some of the other veggies that might work also. I think that there is yellow zucchini also.

 

Chris

This IS really good. 

I tried to go back and edit the title to say "pasta" (with the quotes, so that everyone would know that it wasn't REALLY pasta.....but it would not let me. 
This recipe DOES call for yellow zucchini, it just calls it squash......

I used the yellow and the green zucchini from Robin's garden last year.