This is what I had for lunch today. This recipie is a single serving, but you can multiply if as many times as needed. I used a homemade pesto sauce but you can use a store bought pesto instead if you wish. Season to taste.
Chicken and Vegetables in a Creamy Pesto Sauce
8oz chicken breast cubed.
3/4 cup dried pasta (wheat pasta if possible)
1/2 medium onion chopped
1/4 bag frozen asparagus spears
1/4 cup mushrooms sliced
1/2 medium tomato, chopped
1 tbsp pesto
1 tbsp olive oil
1 tbsp flour (whole wheat if possible)
1/4-1/2 cup chicken broth
2 tbsp fat free cream (or half & half)
Season chicken with salt and pepper. Set aside.
Prepare pasta as directed on package. Reserve 2 tbsp of water from boiling pasta.
Heat oil in medium skillet. Add onions to skillet and season with salt and pepper. Cook at medium high temperature until translucent. Add chicken to the skillet. Cook 3-5 on each side or until browned. Add chicken broth, flour, pesto and cream. Stir and let come to a boil. Turn down heat and add mushrooms, asparagus. Cover and let simmer for five minutes. Add tomatos and cook an additional three minutes. Sit down and enjoy it without any guilt!
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Actually I tried making that again today for my Boyfriend to try and I realized that it comes out a lot better without the tomato. But that was a personal preference, it's really all about the veggies you like.
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