Chicken Pasta I

A wonderful change in light eating with pasta, chicken and vegetables. It is very low in fat and calories, but tastes delicious. Use your favorite pasta – we use mostaccioli pasta. Add some of your favorite veggies, if desired.

Original recipe makes 8 servings


3 cups mostaccioli
3 skinless, boneless chicken breast halves
1/4 onion, chopped
3 fresh mushrooms, sliced
2 tablespoons Italian seasoning
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste
2 tablespoons grated Parmesan cheese

  • PREP

    30 mins

  • COOK

    15 mins


    45 mins


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  2. Meanwhile, in a large lightly greased skillet over medium heat, cook chicken for about 15 minutes and remove from pan; cool and dice.
  3. In a large skillet over medium heat, combine onion, mushrooms, Italian seasoning, tomatoes with juice, salt and pepper; cook until onions are translucent. Remove from heat and add chicken and pasta. Sprinkle Parmesan cheese on top; serve.


Calories: 185 kcal
Carbohydrates: 26.1 g
Cholesterol: 27 mg
Fat: 1.8 g
Fiber: 2.1 g
Protein: 15.7 g
Sodium: 165 mg