Cook the pasta chicken and vegetables: Nutrition information per serving

Cook the pasta chicken and vegetables

Yield: 4 servings

Ingredients:

1 tablespoon olive oil
2 cloves garlic, minced
Crushing red pepper flakes
8 ounces of chicken, tacos
1 cup the zucchini, diced
1 cup of summer squash, diced
1 cup of red peppers, diced
1 cup of canned beans, drained (beans, beans Cannellini)
1 (6 oz.) package of spinach baby cool
1 ½ cup of crushed tomatoes
1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
2 cup of whole wheat pasta, cooked al dente
½ cup of mozzarella cheese, low-fat milk

Directions:

1. Preheat oven to 400 degrees.
2. In a large skillet, over medium-high heat, sauté the chicken and cook until browned.
3. Add the garlic and crushed red pepper flakes and cook for 1 minute.
4. Add the zucchini, squash, and red pepper. Continue cooking for about 3 minutes.
5. Add the spinach and stir-fry until spinach begins to weaken, and then add the crushed tomato and basil. Simmer for 5 minutes.
6. Place the cooked pasta. Once the dough is well mixed, pour into a baking dish, sprinkle with cheese and bake in the oven to 400 degrees for 5 minutes or until cheese is melted. Serve immediately.

Note:  mix without salt to taste.

Nutrition information per serving: 

Calories: 346 Fat: 7 g, Protein: 26 g of carbohydrates: 46 g, 10 g of fiber:
Cholesterol: 41 mg, Sodium: 15% of 344: magnesium, potassium, calcium: 25%: 31%