Thoughts of LoWriter

Another Winner!

We made another great meal on Sunday for lunch. This one came via the magazine Diabetic Cooking from a co-worker. I can't seem to find the receipe on the website, probably because it's in the last year. It was pretty good, so I'm thinking of subscribing, especially since it seems that the receipes are not online.

You Need:
1 box of pasta (we use Dreamfields--it may be false marketing, but it claims it's only five carbs per serving, and we're believing them until we hear otherwise)
3/4 bag to 1 bag frozen broccoli (it calls for fresh but why when frozen is so cheap and easy?)
A couple of carrots. Maybe like 4. Depends on how much you like carrots.
1 teaspoon veggie oil
2 (or more) large cub frozen boneless, skinless chicken breasts
Dried thyme (the original recipe called for 1/2 teaspon. I used 2 teaspoons because we thought we were quadrupling it, but that did not turn out well. Go easy on the thyme.)
1 red bell pepper
2 green bell peppers
Black pepper to taste
Some crumbled feta (original called for blue cheese, but Ben doesn't like it)

1) Cook the pasta like you normally would. 3 minutes from when it's finished, add the broccoli and the carrot to the pot.

2) While you're doing that, fry the chicken over medium heat (we used medium-high, but my stove is crappy). Add thyme and salt if you want some (we used salt). Stir it until it is cooked and not pink anymore.

3) Take out the chicken (set it aside on a plate) and throw the peppers in the pan. Coat them with non-stick cooking spray. Fry/stir them until they are sort of like fajita peppers. Take the pan off the burner.

4) Drain the pasta. Save some water (they said 1/3 cup, but like I said, we made a great big batch). This seems to help things mix up better. Throw everything together and sprinkle on some pepper. Add the cheese and stir some more. Cover and let sit for five minutes.

A serving size is 1 and 1/2 cups. The original version was 309 calories and 33 grams of carbs. We probably cut the carbs back a lot with the pasta. We made a lot so we would have left-overs for lunches.

I would say this is a medium recipe as far as how hard it is to make because you have to time everything pretty well.

Enjoy!

Posted by LoWriter at April 21, 2008 10:37 PM