Archive for August, 2010

August 30, 2010

Not the D-word?!

Yes, the “D-word”… Diet.

The past few weeks I’ve been trying to eat healthier, more balanced meals.  I also failed to update this blog… at all.

+10 points for healthy eating
-10 points for lack of blogging

At least I’m still on a level playing field, right?

In light of my re-discovered healthy eating, I’m posting a recipe that is both delicious and nutritious, not to mention FILLING.  I know it sounds super cliché, but eating healthy really doesn’t have to be boring and tasteless.  I need to be reminded of this often, otherwise it’s easy to get bored and discouraged.  For me, part of it is learning to “fake” the good stuff.  This recipe is a perfect example of that.  I came up with it on my own, just by getting creative with what I had on hand one night.

Chicken Veggie Spaghetti in Parmesan “Cream” Sauce

1 generous serving (but can easily be doubled, tripled, quadrupled, etc!)

1 Perdue Perfect Portions Italian Chicken Breast, cubed
1 1/2 cups raw broccoli florets
2oz dry whole wheat spaghetti (approx 1 cup cooked)
1/2 cup (approx) fat free chicken broth
1/4 cup (approx) pasta water
1 tbsp half and half
2 tbsp grated parmesan cheese

1.  Boil water with a touch of salt and cook spaghetti until al dente.  While the spaghetti cooks, spray a nonstick skillet with cooking spray and saute chicken over medium-high heat until cooked through.  Remove chicken from pan.

2. Use chicken broth to “unstick” seasonings from the pan and add broccoli florets.  Cover and allow the broccoli to steam until fork tender.  Add chicken broth as necessary to prevent sticking.

3. Add chicken to the cooked broccoli along with the cooked pasta.  Add chicken broth, pasta water, half and half and parmesan cheese.  Mix everything together in the pan as it continues to cook over medium heat.  The “sauce” will thicken slightly.  Remove from heat after about 5 minutes.  Let sit for another 1-2 minutes as sauce continues to thicken.  Mix thoroughly to coat, and serve!

I’ve also used this recipe with sliced baby portabella mushrooms and sweet vidalia onions (which was SO tasty).  Feel free to use plain or home-seasoned chicken as well, I just really love the flavors in the Perdue Perfect Portions (not to mention how easy and convenient they are).  Get creative with this and ENJOY it!

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