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Midwestern Chicken And Pasta Toss

main dishes, chicken, pastanoodle

1 pound skinless boneless chicken breast ha
--cut into bite-size pieces
1 tablespoon olive oil
3/4 teaspoons italian seasoning
2 garlic cloves; finely chopped
1/4 cup lemon juice
2 medium zucchini; sliced
1 medium red bell pepper; seeded
--and cut into strips
2 cups hot cooked linguine
--or fettuccine
fat-free parmesan cheese; optional

In large skillet, brown chicken in oil with Italian seasoning and garlic. Add lemon juice, zucchini and red bell pepper. Cook 5 to 10 minutes, or until vegetables are tender-crisp, stirring frequently. Serve over pasta. Garnish with grated Parmesan cheese.

Makes 4 servings. Preparation time: 15 minutes. Cooking time: 15 minutes.

Per serving: About 374 cal,15 g pro, 77 g car, 2 g fat, 5% cal from fat, 1 mg chol, 821 mg sod, 17 g fiber.

Busted by Gail Shermeyer <>

- - - - - - - - - - - - - - - - - -

Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 4 servings

Preparation Time: 0:00

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