• nonstick cooking spray
• 4 boneless skinless chicken breast halves, cut into 2x1/2 inch strips
• 1 lb. pasta accents garden herb
• 1-3/4 cups recipe-ready crushed tomatoes
• 1/4 cup black olives, sliced
• 1 ounce feta cheese, crumbled

Spray a heavy skillet with nonstick cooking spray and place over medium-high heat until skillet is hot. Add chicken and cook 4 minutes, or until it is no longer pink. Add frozen vegetables and pasta, tomatoes, and olives. Bring to a boil. Reduce heat to low, cover and simmer 7-9 minutes, or until vegetables are crisp-tender and chicken is fork tender and no longer pink, stirring occasionally. Sprinkle with cheese before serving.

Per serving: calories 380, fat 8.9g, 21% calories from fat, cholesterol 121mg, protein 49.1g, carbohydrates 24.0g, fiber 5.4g, sugar 5.6g, sodium 862mg, diet points 7.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 1.2, Lean meat: 0.1, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 5.5

  view detailed nutritional information

The recommended wines are: White Zinfandel, Fumé Blanc, or Chablis.