Recipe #2 - Italian Double Toss (American Heart Association 8th ed)

Italian Double Toss

4oz whole-grain penne pasta
3/4 cup cherry tomatoes, quartered
6 Kalamata olives, chopped (you can buy jars of them sliced and pitted)
2 tablespoons chopped fresh basil (we use standard McCormick dried herbs/spices)
1 tablespoon plus 1 teaspoon capers (we don't like capers, we don't use 'em)
8oz boneless, skinless chicken cut into thin strips (I chop/dice ours)
1/2 medium red bell pepper, cut into thin strips (I chop/dice ours, also use the package of minis)
1 small zucchini cut lengthwise into eighths, then crosswise into 2-inch pieces
1/4 medium onion (again, we use onion powder)
1 medium garlic clove, minced (again, buy the jar of minced garlic, saves time and mess)
Cooking spray
1 tablespoon olive oil
2oz fat-free feta cheese, crumbled

Prepare the pasta using the package directions, omitting the salt.  Drain well in a colander, reserving a 1/4 cup pasta water.

Meanwhile, in a small bowl, stir together the tomatoes, olives, basil, and capers.  Set aside.

In a large nonstick skillet, cook the chicken over medium-high heat for 3 to 4 minutes, or until no longer pink in the center, stirring frequently.  Transfer to a plate.

Put the bell pepper, zucchini, onion and garlic in the skillet.  Lightly spray the vegetables and garlic with cooking spray.  Cook for 4 minutes, or until the bell pepper is just tender-crisp, stirring frequently.

Stir in the chicken, reserved pasta water, and salt.

Spoon the pasta onto a serving plate.  Top with the chicken mixture, drizzle with the oil, then top with the tomato mixture.  Sprinkle with feta. Serves 4.

Calories: 247
Total Fat: 6.5g
Carbs: 27
Dietary Fiber: 5g
Sugars: 5g
Protein: 21g
Sodium: 587mg

(source: American Heart Association Cookbook, 8th ed.)