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Recipe tags: Chicken, Italian, One dish meal, Picnic, Potluck, Stove Top

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Rice, pasta and breads

Italian Style Vegetables & Pasta with Chicken

Recipe from "Cooking for David: A Culinary Dialysis Cookbook" by Sara Colman RD, CDE and Dorothy Gordon BS, RN.
Submitted by DaVita dietitian Sara from California.

Yield:  2 portions                               

Serving size: 1-1/4 cups

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped bell pepper
• 1/4 cup chopped onion
• 1/2 teaspoon garlic powder
• 1/2 cup fresh or frozen broccoli pieces
• 1 teaspoon dried rosemary
• 1 tablespoon fresh basil
• 1/3 teaspoon red pepper flakes
• 1/8 teaspoon salt
• 2 ounces cooked diced chicken
• 1/4 cup no added salt chicken broth
• 2 teaspoons cornstarch
• 1 cup hot cooked pasta twists

Preparation

1. Place oil in a large nonstick frying pan and stir-fry the green peppers, onions and broccoli. Sprinkle with the rosemary, basil, red pepper flakes, garlic powder and salt.
2. Stir in the cooked chicken.
3. Mix chicken broth with cornstarch and add to vegetable and chicken mixture. Cook until thickened slightly. Stir in the hot cooked pasta.
4. Remove from heat and serve.

Nutrients per serving

• Calories: 250
• Protein: 15 g
• Carbohydrate: 28 g
• Fat: 9 g
• Cholesterol: 22 mg
• Sodium: 265 mg
• Potassium: 329 mg
• Phosphorus: 140 mg
• Calcium: 72 mg
• Fiber: 3.7 g

Renal and Renal Diabetic Food Choices

• 1 meat
• 1 starch
• 1 vegetable, medium potassium
• 1 fat

Carbohydrate Choices

• 2

Helpful Hints

• Chicken may be increased to 6 ounces for those on dialysis. Protein content will be increased to 29 grams per serving.
• For quick preparation, use 1-1/4 cups of a frozen vegetable mixture of similar composition to replace fresh vegetables.
• Add more or less red pepper flakes to suit your own tolerance for spicy foods.
• Squeeze on lemon juice or sprinkle with balsamic vinegar to add a tangy flavor.

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