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Pasta: Roman-Style Fettuccine

Source of Recipe

Diabetic Cooking Magazine � 2002

Roman-Style Fettuccine

WW Points
Exchanges
Serves: 2

3 oz. uncooked spinach fettuccine
3 T. sun-dried tomatoes packed in oil
Nonstick olive oil cooking spray
6 oz. boneless skinless Italian-seasoned chicken breasts, cut into bite-sized pieces
1 small yellow summer squash, cut into 1/4-in. slices
1 T. grated Parmesan cheese

Cook pasta according to package directions, Omitting Salt. Drain. Keep warm

Meanwhile, reserve 2 tsp. oil from tomatoes. Finely chop tomatoes. Rinse tomatoes under hot water; pat dry with paper towels. Lightly spray a large nonstick skillet with cooking spray. Heat over medium-high heat. Add chicken, cook and stir 2 to 3 minutes or until no longer pink. Add squash. Cook and stir 2 to 3 minutes or until crisp tender. Stir in tomatoes.

Toss chicken mixture and reserved oil with pasta. Sprinkle with cheese.

One serving equals: 310 calories�11 gm fat (3 gm saturated)�40 gm carbohydrate�63 mf cholesterol�5 gm fiber�15 gm protein�294 mg sodium ++++ Exchanges 2 starch�2 lean meat�1 vegetable�1/2 fat ++++ WWP: 7