Low Fat Herb Lemon Chicken Pasta with Broccoli Peppers Recipe

Recipe Category: Low-Fat

Low Fat Herb Lemon Chicken Pasta With Broccoli Peppers Recipe

Ingredients

  • 1/2 onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 teaspoons olive oil
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup lemon & herb chicken gravy
  • 1 cup reduced-sodium chicken broth
  • 4 cups cooked broccoli
  • 2 cups cubed cooked chicken
  • 1/2 pound gemelli, uncooked, or fusilli or rotoni
  • salt and pepper, to taste

Method

  1. In a large saucepan, saute 1/2 thinly sliced onion and 1 thinly sliced red bell pepper in 2 teaspoons olive oil until tender.
  2. Stir in 1 1/2 tablespoons all- purpose flour.
  3. Cook for 1 minute.
  4. Add 1 cup leftover gravy and 1 cup reduced- sodium chicken broth.
  5. Cook, stirring, until sauce is bubbling and lightly thickened.
  6. Stir in 4 cups cooked broccoli and 2 cups cubed cooked chicken and cook until heated through.
  7. Meanwhile, in a large pot, cook 1/2 pound gemelli, fusilli or rotini in boiling salted water until al dente, 8 to 10 minutes.
  8. Drain and toss with chicken mixture.
  9. Season with salt and pepper to taste.

MAKES 8 CUPS, FOR 4 SERVINGS.

  1. Calories per serving; 37 grams protein; 7 grams fat 1 grams saturated fat; 53 grams carbohydrate; 370 mg sodium; 75 mg cholesterol; 3 grams fiber

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