Recipe....

Here's the Chicken and Vegetable Fettuccine recipe that I made last week. It was great! It makes six servings so I immediately divided it up and then had easy to grab lunches and easy suppers when I got home from the gym.

Chicken and Vegetable Fettuccine

8 ounces dried whole wheat or spinach fettuccine
2 c. zucchini and/or yellow summer squash, halved lengthwise and sliced
2 c. broccoli florets
1/4 c. snipped dried tomatoes (not oil packed)
2 c. fresh baby spinach
3 tbsp. snipped fresh basil
1/4 tsp. salt
1/4 tsp. freshly cracked black pepper
3/4 c. finely shredded Parmesan, Romano, or Asiago cheese (3 oz.)
1/4 c. fat free milk
1 tbsp. olive oil
12 oz. chicken breast tenderloins
2 cloves garlic, minced
Shredded Parmesan, Romano or Asiago cheese (optional)

1. In a Dutch oven cook pasta according to package directions, except do not use salt; add zucchini and/or yellow squash, broccoli and dried tomatoes for the last 3 minutes of cooking; drain. Return pasta mixture to hot Dutch oven. Add spinach, basil, salt and pepper to pasta; toss gently Add 3/4 c. parmesan cheese and milk; toss to coat.

2. Meanwhile, in a large skillet, heat oil over medium heat. Add chicken and garlic; cook for 3 to 5 minutes or until chicken is no longer pink, stirring occasionally. Add cooked chicken to pasta mixture; toss gently. Divide among six serving plates. If desired, garnish with additional parmesan cheese. Makes 6 servings.

Calories: 286
Total fat: 7 g
Cholesterol: 40 mg
Protein: 25 g.
Carbohydrate: 35 g
Fiber: 2 g
Sodium: 380 mg