Chicken Vegetable Marinara

Pasta is one of those difficult foods. You can pay a high caloric price for not a lot of product but the trick is to add more "toppings" and less pasta.

CHICKEN VEGETABLE MARINARA

8 oz. boneless, skinless chicken breast

3 oz. thin spaghetti

1 medium zucchini, sliced and halved

1 large carrot, sliced

1/2 medium white onion, diced

1/3 cup frozen peas

1 cup frozen pepper mix (can certainly use fresh!)

1-2 tbsp. minced garlic

1- 8oz. can tomato sauce

1/2 tbsp. dried basil

1/2 tsp. dried rosemary and dried thyme

salt and pepper to taste

In a large pan saute with olive oil spray all the raw vegetables: carrots, zucchini, and onion until cooked. Remove from pan and set aside. Add to pan chicken, garlic, olive oil spray and seasonings. Cook until done. Add back into pan cooked veggies and frozen veggies plus your can of tomato sauce. Stir well and simmer for 5-10 minutes. Cook pasta until al dente (according to packaging). 

Makes 2 servings - 370 calories each