One of my favorite blogger's, Theresa over at Food Hunters Guide to Cuisine, is hosting Presto Pasta Nights this month. I thought since I'm trying to eat much healthier these days, that I'd enter a relatively healthy pasta dish.
Since beginning this diet and exercise journey I have thought about food constantly! I've always enjoyed cooking, and feel I have a pretty good repertoire of go-to recipes stored in my head. But when you embark on a journey to health, it seems like everything you know ceases to exist, and you are forced to learn healthier methods to prepare your favorite dishes. Finding flavorful ingredient substitutions is not an easy task! But when you do find them, it makes the dieting world a much nicer place to be. One of my favorite ingredients in this dish is the vegetable broth. I used Organic Better Than Bouillon. It has so many concentrated flavors that I didn't have to decide how much of "this" or "that", it was just "right". This recipe was created out of a need for rich flavor, and with only what was available in my kitchen at the time.
San Marzano Chicken with Fusilli
1/2 lb Fusilli or Radiatori pasta, pre-cooked and set aside
1/2 c fat-free Italian dressing
4 boneless skinless chicken breasts
Zero calorie Olive oil non-stick spray
2 medium zucchini, sliced
4 cups whole Cremini (baby portabella) mushrooms
1/2 of an onion (red or yellow), sliced
3 cloves garlic, sliced
1 Tbs olive oil
1 large can San Marzano whole tomatoes
2 cups vegetable broth
1/2 tsp crushed Oregano
Salt and Pepper to taste
In a Ziploc bag add chicken and fat free Italian dressing. Let marinate for at least an hour (2 is better) in refrigerator.
Spray large pan with olive oil spray and saute zucchini and mushrooms until lightly browned. Remove from pan and set aside.
Add 1 Tbs olive oil to same pan, and saute onions and garlic over medium heat until onions are partially translucent and garlic is slightly golden (Even when dieting, some things just work better with the real thing). Add chicken breasts and brown on both sides, about 8-10 minutes.
Add canned tomatoes, and vegetable broth to pan, and break up tomatoes slightly with a spoon. Add oregano, and salt and pepper. Return zucchini and mushrooms to pan. Continue to cook on medium to low for about 10 to 15 minutes, or until chicken is done.
Add pre-cooked pasta to pan, toss, and serve. Adjust seasonings according to your taste. Serves 4.
Remember, play with your food! Switch out ingredients to your liking, you're the boss!
Wednesday, February 25, 2009
Posted by LaDue & Crew at 9:34 PM
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