Spicy Primavera Pasta

Calories per serving:  519

Macronutrient breakdown:  Protein: 32% | Fat: 29% | Carb: 38%

Nutrients, Serving

Protein: 42 g
Fat: 17 g
Carbs:  51 g
Fiber: 7 g
Sodium: 406 mg
Sat. Fat: 5 g

Ingredients

• 1 medium onion (diced)
• 1 medium zucchini (sliced)
• 10 cherry tomatoes (halved)
• 5 cloves garlic (minced)
• 1 lb. boneless, skinless chicken breast
• 8 oz. dry whole wheat/grain pasta
• 2 tbsp. olive oil
• 1/2 tsp. red pepper flakes
• 1 1/2 tbsp. balsamic vinegar (divided)
• 2 oz. parmesan cheese (grated)
• 1 tbsp. chopped parsley (optional)

Directions

1. Begin cooking 8 oz. of dry whole wheat/grain pasta according to package directions.
2. Meanwhile, thinly slice the chicken.  Bring olive oil to temperature over medium high heat. Add the chicken and onion. Cook over medium heat until almost all of the pink coloring of the chicken is gone and the onions are nearly tender. Add the zucchini along with the of red pepper flakes, garlic and 1 tsp. of balsamic vinegar.  Add to tomatoes and continue to cook for about 2 minutes or until the tomatoes begin to soften.  Stir gently to prevent burning.
3. Drain the pasta and add to the chicken vegetable mixture. Gently toss in the remaining balsamic vinegar,  and grated parmesan cheese.
4. Divide the mixture into 4 bowls and top a touch of additional freshly grated parmesan cheese and parsley (optional). Add a piece of your favorite in season fresh fruit to round out the meal (optional).

Notes:  Nutritional Analysis does not include optional ingredients or the suggested fruit as a side.