PASTA WITH CHICKEN AND BRUSSELS SPROUTS

 

1/4 lb boneless, skinless chicken breast, cut into 1/2-inch cubes
8 Brussels sprouts, trimmed & sliced
1 large fennel bulb, trimmed, quartered, sliced
2 medium tomatoes, seeded & chopped
1/4 cup lemon juice
1 tbsp olive or canola oil
1 tsp minced garlic
1 cup cooked whole-wheat rotini pasta (or your favorite low-carb pasta)
2 tbsp grated Parmesan cheese

In a large bowl, combine the chicken Brussels sprouts, fennel, tomatoes, lemon juice, oil, and garlic.

Lightly coat a large nonstick skillet with nonstick cooking spray; heat over medium heat.  Add the chicken/vegetable mixture and cook, covered, about 15 minutes or until the chicken is cooked through and the veggies are tender.

Add the pasta to the skillet and cook until heated through.  Sprinkle each serving with the Parmesan cheese.

Yield: 2 servings of 315 calories, 38 g carbs, and 23 g protein each. This is a great carb to protein ratio for diabetics. A diabetic meal should have at least 1/3 as many proteins as carbs. This recipe is considerably more.
Below is the file photo of this recipe.