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

In a large saucepan, sauté 1/2 thinly sliced onion and 1 thinly sliced red bell pepper in 2 teaspoons olive oil until tender.

Stir in 1 1/2 tablespoons all- purpose flour.

Cook for 1 minute.

Add 1 cup leftover gravy and 1 cup reduced- sodium chicken broth.

Cook, stirring, until sauce is bubbling and lightly thickened.

Stir in 4 cups cooked broccoli and 2 cups cubed cooked chicken and cook until heated through.

Meanwhile, in a large pot, cook 1/2 pound gemelli, fusilli or rotini in boiling salted water until al dente, 8 to 10 minutes.

Drain and toss with chicken mixture.

Season with salt and pepper to taste.

MAKES 8 CUPS, FOR 4 SERVINGS.

430 calories per serving; 37 grams protein; 7 grams fat (1.

4 grams saturated fat); 53 grams carbohydrate; 370 mg sodium; 75 mg cholesterol; 3 grams fiber.

Cooks Comments and Tips