• 1 lb. boneless skinless chicken breast halves, cut into 1 inch pieces
• 1 red bell pepper, seeded and cut into strips
• 1 lb. frozen vegetable and pasta mix
• 1/4 cup water
• 1/2 cup whipping cream
• 1 tsp. cumin
• 1/8 tsp. ground red pepper, or cayenne

Spray a heavy nonstick skillet with nonstick cooking spray. Heat over medium high heat until hot. Sauté chicken 4-5 minutes, stirring often, until chicken is lightly browned. Add bell pepper and cook 2 minutes, stirring often. Stir in frozen vegetables with pasta and water. Bring to a boil. Cook 2 minutes. Stir in cream, cumin, and ground red pepper. Cover and cook 5-8 minutes or until thickened, stirring occasionally.

Per serving: calories 329, fat 15.3g, 42% calories from fat, cholesterol 107mg, protein 30.4g, carbohydrates 16.3g, fiber 1.6g, sugar 3.9g, sodium 411mg, diet points 8.0.

Dietary Exchanges: Milk: 0.1, Vegetable: 3.1, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 2.7, Sugar: 0.0, Very lean meat protein: 3.4

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The recommended wine is: Merlot.