Chicken Pasta Bowl
This dish goes together in about 15 minutes when you have the ingredients already prepared.
2 cups medium shell pasta, dry
1 tablespoon olive oil
1 cup sliced mushrooms
1 cup asparagus, cut in 2 inch strips
1/2 cup sliced red pepper strips
1 can low-fat, low-sodium chicken broth
1 cup cooked, skinless chicken, cut in chunks
Seasonings to taste: garlic powder, thyme, rosemary, black pepper
Grated parmesan - about 2-4 tablespoons
- Cook pasta according to package directions; drain in colander.
- Add oil to large saute pan and heat over medium-high heat.
- Saute vegetables until crisp-tender, stirring frequently.
- Add cooked pasta, cooked chicken, broth and seasonings.
- Heat until broth is evaporated and pasta is heated through.
- Sprinkle with grated parmesan and serve hot.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.