• 1/2 lb. rigatoni or other tube pasta, uncooked
• 2 Tbs. olive oil
• 1/2 medium onion, chopped
• 1/2 large green bell pepper, julienned
• 1/2 large red bell pepper, julienned
• 1/2 large yellow bell pepper, julienned
• 1 clove garlic, crushed
• 1 tomato, chopped
• 1/4 cup low sodium chicken broth
• 2 Tbs. fresh parsley, minced
• 1/4 tsp. dried basil
• 1/8 tsp. crushed red pepper
• 1 Tbs. lemon juice
• 2 boneless and skinless chicken breasts, halved and cooked

Cook the rigatoni according to package directions, without adding salt, drain and set aside. In a large skillet, over medium heat, heat the oil. Add the onion, peppers and garlic and sauté for 6 minutes. Add the tomatoes, chicken broth, parsley, basil, crushed red pepper and salt and pepper to taste. Add the lemon juice. Add chicken to the skillet and cook chicken in sauce over low heat just until chicken is warmed in the sauce. Arrange the cooked rigatoni on a serving platter. Spoon chicken and pepper sauce over rigatoni and serve.

Note: Ideally diabetics should meet with a professional dietitian to plan an individualized diet plan. There is no single diet that meets all the needs of everyone with diabetes.

Per serving: calories 568, fat 9.9g, 16% calories from fat, cholesterol 53mg, protein 35.3g, carbohydrates 83.0g, fiber 3.9g, sugar 5.7g, sodium 79mg, diet points 11.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.3, Fruit: 0.0, Bread: 5.1, Lean meat: 0.0, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 2.7

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