1 chicken - 6 meals - meal 5

cooking
Written By Judy Doherty, MPS, PCII

pastacupChicken Pasta BowlThis dish goes together in about 15 minutes when you have the ingredients already prepared.2 cups medium shell pasta, dry1 tablespoon olive oil1 cup sliced mushrooms1 cup asparagus, cut in 2 inch strips1/2 cup sliced red pepper strips1 can low-fat, low-sodium chicken broth1 cup cooked, skinless chicken, cut in chunksSeasonings to taste: garlic powder, thyme, rosemary, black pepperGrated parmesan - about 2-4 tablespoons

  1. Cook pasta according to package directions; drain in colander.
  2. Add oil to large saute pan and heat over medium-high heat.
  3. Saute vegetables until crisp-tender, stirring frequently.
  4. Add cooked pasta, cooked chicken, broth and seasonings.
  5. Heat until broth is evaporated and pasta is heated through.
  6. Sprinkle with grated parmesan and serve hot.
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Judy Doherty, MPS, PCII

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. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

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 nutritional science and Dietary Guidelines 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.

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1 chicken - 6 meals - meal 4