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( I think I will try this in the crockpot )




1 cup dry pasta, cooked according to package directions

1 teaspoon olive oil

1 pound chicken tenderloin filets, cut into 1-inch pieces

1 teaspoon Italian seasonings

1 26-ounce jar spaghetti sauce with diced tomatoes, olive oil and garlic

2 14-ounce cans low-sodium chicken broth

1 15-ounce can diced tomatoes with oregano, basil and garlic

1 medium yellow squash, washed and sliced

1 medium zucchini, washed and sliced


Heat the oil in a large saute pan or Dutch oven. Add the chicken and Italian seasonings and saute until the chicken is almost cooked. Add remaining ingredients and bring to a boil. Reduce heat and simmer 20 minutes, until squash is tender. Add the cooked pasta and heat through.


Makes 6 servings.


Nutritional information per serving: 347 calories, 25 grams protein, 44 grams carbohydrates, 4 grams fiber, 8.8 grams fat, 1.8 grams saturated fat, 46 milligrams cholesterol and 1,103 grams sodium.


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