Pasta Primavera
One box low-carb, high fiber pasta (I buy Ronzoni Smart Taste), any type of noodle
Chicken breast
One small can petite diced tomatoes
Various vegetables of your choosing – mushrooms, onions, peppers, asparagus, broccoli, squash, zucchini, etc.
Garlic
Olive oil
Salt, pepper, oregano and/or other spices to taste
Boil pasta and set aside. Heat oil in a large frying pan and add chopped onions, peppers, mushrooms, zucchini, squash. Cook until tender (although if you like vegetables al dente, they are healthier that way). Add broccoli and asparagus (I steam the broccoli and boil the asparagus ahead of time) and diced garlic (I use about four or five cloves). Heat vegetables on low, making sure garlic doesn’t get too done. Coat chicken with salt, pepper and any other spices (I’m anal and cook my chicken in a separate pan, buy I know some people just cook it in with the vegetables) and add to vegetables when done. Drain can of tomatoes and add just the tomatoes into the vegetables and chicken. Lastly, add pasta, more olive oil (not too much, but use your judgment), salt, pepper and any spices, and let simmer so the flavors all mix together.
*this recipe can also be done without tomatoes for a different feel. It can also be done with a white becamel sauce:
