DETROIT - Multi-grain pasta pumps nutrition in this tasty recipe and Kraft reduced fat Philly Cooking cream makes preparation a snap.
1 lbs. boneless, skinless chicken breast cut into bite size pieces (NuVal™ Score 33)
1/2 lb. fresh asparagus spears, trimmed, cut into 1-inch pieces (NuVal™ Score 100)
1/2 cup chopped onion (NuVal™ Score 91)
1 tub (10 oz.) Philadelphia Reduced Fat Italian Cheese & Herb Cooking Creme
2 Cups hot, cooked Meijer Extra Multi-grain Pasta (NuVal™ Score 89)
1 cup cherry tomatoes, halved (NuVal™ Score 96)
2 Tbsp. Kraft Shredded Parmesan Cheese
1. Spray a large skillet with Meijer non-stick cooking spray.
2. Season chicken with salt and pepper and cook chicken, asparagus and onion in skillet over medium heat until no longer pink.
3. Add cooking creme and pasta; cook and stir 3 min.
4. Stir in tomatoes; top with Parmesan.
If a thinner sauce consistency is desired, add broth or milk, 1 Tbsp. at a time up to 4 Tbsp., until desired thickness is achieved.
Nutritional info per serving: Calories 350, Total fat 9g, Cholesterol 90 mg, Sodium 580 mg, Carbohydrate 32 g, Dietary fiber 3g, Protein 34 g.
Nutrition Notes: Using multi-grain pasta in place of regular white pasta increased NuVal™ nutrition score by 30 points! Using Philly reduced fat cooking crème in place of Alfredo sauce decreased calories by 142 and fat by 13g per serving!
Recipe adapted from Kraft foods.com
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