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Get Back to School with Spaghetti

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Quick Chicken and Veggie Spaghetti Skillet

(Family Features) Back to school means busy days filled with countless activities, leaving little time for meal planning. Rather than trying to save time by picking up takeout on the way home, feel better about dinnertime by serving a dish that is satisfying, healthy and ready in about 30 minutes!

Quick Chicken & Veggie Skillet is a perfect choice for busy weeknights. The protein-packed chicken and healthy veggies take only minutes to prepare while the spaghetti cooks. If made with Dreamfields pasta, you get the added bonus of 5 grams of fiber and only 5 digestible carbs per one cup cooked serving.  Best of all, no one will "notice" this healthy bonus because Dreamfields has the taste and texture of premium, authentic pasta. 

Quick-cooking fresh zucchini and tomatoes add color and flavor, as well as a nutritional boost of vitamins and antioxidants to the meal. And to help save even more time, use pre-cooked chicken such as rotisserie, prepackaged cooked chicken strips, or even leftovers from the grill or broiler.

Simply toss it all together and finish with a sprinkle of basil and Parmesan cheese. The result? A delicious weeknight meal in a skillet.

Visit www.DreamfieldsFoods.com to view the instructional video on how to make Quick Chicken & Veggie Skillet, more recipes, serving suggestions and nutrition information.

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Quick Chicken and Veggie Spaghetti Skillet

  • 1/2 box Dreamfields Spaghetti
  • 2 teaspoons olive or vegetable oil
  • 2 teaspoons minced garlic
  • 1 medium zucchini, cut lengthwise in half, then into 1/2-inch thick slices
  • 3 medium tomatoes, coarsely chopped
  • 1/2 cup reduced-sodium, fat-free chicken broth or vegetable broth
  • 2 cups cooked chicken pieces or strips**
  • 1/4 cup sliced fresh basil
  • 2 tablespoons shredded Parmesan cheese
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    1. Cook pasta according to package directions.
    2. Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add garlic. Cook and stir 1 to 2 minutes, until garlic is softened. Add zucchini; cook and stir 1 minute. Add tomatoes and broth; cook 3 to 5 minutes until zucchini is crisp-tender, stirring frequently. Remove from heat.
    3. Drain pasta. Add to skillet and toss. Add chicken; toss. Sprinkle with basil and Parmesan cheese.

Calories: 351g     Total Fat: 9g
Cholesterol: 64mg     Protein: 29g
Carbohydrates: 10g     Sodium: 191mg

Makes 4 Servings

Notes, Tips & Suggestions
*If traditional pasta is used in this recipe there is a total of 40 g carbohydrate. For more information go to www.dreamfieldsfoods.com. **Use rotisserie chicken, packaged, precooked chicken strips or left over grilled or broiled chicken.

SOURCE: Dreamfields

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