Lower fat pastas
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August 25th, 2007, 01:55 PM
Join Date: May 2006
RANCH PASTA SALAD
½ box any short pasta (whole grain if possible)
bottle any flavor light Ranch dressing
Pkg. shredded 2% cheddar cheese
imitation bacon bits
Cut veggies (carrots, peppers, etc.)
grilled chicken breasts, cubed or tuna (optional)
Mix ranch with bacon bits (however much you want). Cook pasta according to box directions. Rinse in cold water. Mix all ingredients together and chill.
Lower Fat Chicken/Veggie Alfredo Pasta
2-3 chicken breasts, cut up into strips or chunks
variety of veggies (zucchini, summer squash, grape tomatoes, mushrooms, peppers, broccoli, or whatever you like)--cut up into chunks
1/2 cup butter (I use Promise.)
1 can fat-free evaporated milk
1/2 cup parm. cheese (reduced fat can be used here)
Italian seasonings for taste (oregano, basil, garlic powder, parsley--maybe 1/2 T. each???)
salt and pepper to taste
box of any sort of pasta (My fave is rotini for this...whole wheat style.)
Cook chicken and veggies in a large pan (with a little butter or oil) until cooked/tender. Cook pasta according to box directions. Mix evap. milk and butter in a smaller pan/sauce pan would work. Heat until boiling. Reduce heat and simmer uncovered for six minutes, stirring constantly. When milk is finished, add parm cheese and seasonings to it. It will thicken as you let is sit. Poor milk mixture over chicken/veggies. Serve over pasta.
I have mastered the art of cooking all three pans at one time. You want to start the pasta a little before everything else since you have to wait for the water to boil. The next thing to start would be the chicken/veggies.
2-4 chicken breasts, cooked and cubed
variety of fresh/frozen veggies (zucchini, mushrooms, peppers, broccoli, etc.)
2 jars spaghetti sauce (can use light)
1 package whole wheat/grain spaghetti
Put chicken, veggies, and sauce into large pot. Cook until veggies are tender. Serve over cooked spaghetti.
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