• 2 tsp. oil
• 3/4 lb. boneless skinless chicken breast halves, cut into thin strips
• 1 lb. pasta accents garlic
• 3/4 cup salsa
• 1 Tbs. cilantro (optional), chopped

Heat oil in a heavy nonstick pan over medium high heat. Cook chicken 4 minutes, stirring frequently, or until no longer pink. Stir in vegetables and pasta and salsa. Reduce heat to medium, cover pan and simmer 7-9 minutes, or until vegetables are crisp-tender, stirring occasionally. Stir in cilantro and serve with additional salsa, if desired.

Per serving: calories 275, fat 9.2g, 30% calories from fat, cholesterol 57mg, protein 24.1g, carbohydrates 23.4g, fiber 3.3g, sugar 4.4g, sodium 618mg, diet points 6.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.4, Fruit: 0.0, Bread: 1.5, Lean meat: 0.0, Fat: 1.2, Sugar: 0.0, Very lean meat protein: 2.6

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The recommended wines are: Merlot, Chablis, or Pinot Noir.