Tuesday, February 13, 2007

Diabetic-Friendly Recipe: Bow ties w/Chicken & Mushroom Sauce

I've actually made something similar except with Penne or Rigatoni in the past. It's quite delicious! I think I will try it with bow ties next time!


2 cups (about 5 ounces) uncooked bow tie pasta

1 can (10 3/4 ounces) reduced-fat, reduced-sodium cream of mushroom soup (such as Campbell’s Healthy Request)

3/4 cup skim milk

1 can (4 ounces) sliced mushrooms, drained

1/8 teaspoon black pepper

1/8 teaspoon garlic powder

1 can (5 ounces) chunk white chicken, drained and flaked

Dash cayenne pepper

Bring a saucepan of water to a boil, add pasta, and cook al dente, about 9–11 minutes. Meanwhile, in a separate pan, stir together soup, milk, mushrooms, black pepper, garlic powder, chicken, and cayenne pepper. Bring to a simmer over medium-low heat and heat through. Pour sauce over drained pasta and toss to coat.

Preparation time: 25 minutes

Yield: 4 1/2 cups
Serving size: 1 cup

Per Serving:
Calories: 191
Carbohydrate: 32 g
Protein: 9 g
Fat: 3 g
Saturated fat: 1 g
Sodium: 460 mg
Fiber: 2 g
Exchanges per serving: 2 starch, 1 very lean meat
Carbohydrate choices: 2 1/2


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