Chicken Pasta Primavera


  • 4 ounces dried whole-grain pasta
  • 2 teaspoons olive oil
  • 4 ounces skinless, boneless chicken breast, cut into strips
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 2 cups chopped tomato
  • 1 medium zucchini, sliced lengthwise cut into ribbons
  • 2 tablespoons grated Parmesan cheese


1. Cook pasta according to package directions, omitting salt and fat. Drain.

2. Heat oil in a nonstick skillet over medium heat. Add chicken; cook 5 minutes.

3. Add onion, garlic, oregano, salt, pepper, and tomatoes to pan; cook 8 to 10 minutes.

4. Combine chicken mixture, pasta, and zucchini ribbons; toss gently. Top with Parmesan.

  • Prep Time:
  • Cook Time:
  • Yield: 2 servings

Nutritional Information

Calories per serving: 410
Fat per serving: 9g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 3.5g
Polyunsaturated fat per serving: 1g
Protein per serving: 28g
Carbohydrate per serving: 61g
Fiber per serving: 12g
Cholesterol per serving: 40mg
Sodium per serving: 480mg
Rs per serving: 2g

Good to Know

To save time, batch-cook pasta and use pre-cooked or rotisserie chicken for this easy, fiber-packed dish. Use a vegetable peeler to make the zucchini ribbons.

CarbLovers Diet Cookbook