Ingredients
| 4 cups | cooked pasta | | 1 | md. zucchini and summer squash, halved lengthwise and cut into 1/4-inch slices | | 2 tsp. | canola oil | | 1 lb. | chicken breast, skinned, boned and cut into bite-size pieces | | 2 cloves | garlic, minced | | 1 tsp. | dried basil, crushed | | 1/8 tsp. | pepper | | 1 cup | skim milk | | 2 tsp. | flour | | 8 | cherry tomatoes, halved | | 4 tbsp. | grated Parmesan cheese |
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Instructions
Spray a large skillet with nonstick coating. Add zucchini and summer squash and cook until crisp-tender. Remove from skillet. Add oil, chicken, garlic, basil and pepper to skillet. Cook and stir until chicken is tender. Combine milk and flour. Add to the skillet. Cook and stir until thickened and bubbly. To serve, gently toss together chicken mixture, pasta, vegetables and Parmesan cheese.
Author's Comments
Per serving: 425 calories, 8.2 g fat
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