Chicken and Summer Squash Bow-Tie Pasta


Serving Size:
1-3/4 cups

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis


  • 6 ounces whole wheat bow-tie pasta, uncooked
  • 3 tablespoons unsalted butter
  • 8 ounces boneless, skinless chicken breasts
  • 2 cups frozen summer squash
  • 1 teaspoons Mrs. Dash® Table Blend herb seasoning
  • 1/8 teaspoon salt
  • 2 tablespoons grated Parmesan cheese


  1. Prepare bow-tie pasta per package instructions without adding salt. Drain.
  2. Dice chicken. Melt 2 tablespoons butter in a skillet over medium heat. Add chicken and cook until chicken is no longer pink inside.
  3. Add frozen squash to the skillet with chicken. Heat through.
  4. Add Mrs. Dash® Table Blend seasoning and salt to chicken and squash.
  5. Stir cooked pasta into chicken mixture. Add 1 tablespoon butter and stir until melted.
  6. Divide into 4 portions and sprinkle each serving with 1/2 tablespoon grated Parmesan cheese before serving.

Helpful hints

  • Use fresh summer squash when in season. Cook until tender before adding to chicken.
  • Salt is optional. If omitted sodium is 76 mg per serving.
  • Adjust the amount of chicken for a high- or low-protein diet.
  • Refrigerate leftover portions for a quick meal over the next few days or freeze for later.

Nutrients per serving

Calories 324

Protein 20 g

Carbohydrates 34 g

Fat 12 g

Cholesterol 67 mg

Sodium 149 mg

Potassium 446 mg

Phosphorus 270 mg

Calcium 52 mg

Fiber 4.0 g

Kidney and kidney diabetic food choices

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

Carbohydrate choices


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