Whole-Grain Rotini with Asparagus and Chicken

December 8, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a recipe for Whole-Grain Rotini with Asparagus and Chicken to pass along. Some of the ingredients you’ll be needing are Red Bell Pepper, Whole Grain Rotini Pasta, Olive Oil, Asparagus, Chicken Breast, Mushrooms, Fat-Free Low-Sodium Chicken Broth, Romano Cheese and more! Another Delicious and Healthy recipe from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Whole-Grain Rotini with Asparagus and Chicken
In-season, fresh asparagus, bite-size chicken breast, red bell peppers and mushrooms are the stars of this nutritious and satisfying meal. Whole-grain rotini adds an extra boost of fiber — and flavor!

Preparation time: 15 minutes
Cooking time: 18 minutes.

1 large red bell pepper
8 ounces whole-grain rotini pasta
2 tablespoons extra-virgin olive oil
1 pound fresh asparagus, ends trimmed, cut into 2–2 1/2-inch pieces
1 pound cooked chicken breast (skinless and boneless), cut into bite-size pieces
1 teaspoon minced garlic
1/2 pound fresh mushrooms, sliced
1 1/4 cups fat-free low-sodium chicken broth
1 1/2 teaspoons fresh thyme
1/4 cup grated Romano cheese
Black pepper to taste

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

1 – Cut bell pepper into approximately 2 1/2-inch pieces and arrange pieces on a broiler-safe pan. Place in broiler, and broil until flesh is soft and skin has some browning. Remove and let cool. Once cool, cut into strips. Bring at least 2 quarts of water to a boil, add rotini, and cook for about 8–10 minutes. Drain and reserve in a bowl. Heat olive oil in a large nonstick skillet on medium heat. Add asparagus and sauté for 2 minutes. Add chicken breast and garlic and stir constantly for about 1 minute more to heat (if sticking occurs, add 2 tablespoons of the chicken broth rather than more oil). Quickly add mushrooms, red pepper, chicken broth, and thyme. Heat until just about boiling then quickly add reserved pasta and combine with a slotted spoon or spatula. Carefully transfer mixture into a large pasta or serving dish and top with Romano cheese and black pepper.

Nutrition Information:
Calories: 448 calories, Carbohydrates: 50 g, Protein: 35 g, Fat: 12 g, Saturated Fat: 3 g, Cholesterol: 80 mg, Sodium: 690 mg, Fiber: 8 g

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