Wednesday, April 13, 2011

A Lunch Your Heart Will Thank You For

I always post about the cakes I make, which are tasty but sugary. My last food post was of my sister's potato salad which was quite tasty, but also high in fat and cholesterol.

The following pasta recipe contains a good source of fiber, an essential carbohydrate, which is found in whole grains and vegetables. The recipe also uses canola oil, which is the best oil someone can use as it contains little saturated fat and a lot of monounsaturated fat - the good kind of fat. Make sure to always include fiber-full ingredients in your meals. Also, reduce saturated fat consumption because saturated fat can lead to cardiovascular heat diseases such as coronary artery diseases.

So today I've decided to share with you a nutritious meal from my kitchen which not only contains whole grains and vegetables - but it also tastes amazing!  

Whole Grain Pasta with Bell Peppers and Chicken

Hearty Chicken Soup with Vegetables and Pasta

Leafy Salad
The pasta recipe is simple:

Whole Wheat Penne Pasta with Bell Peppers and Chicken


     1 lb. boneless chicken breasts
     2 tbs canola oil
     1 onion
     1 green bell pepper (or any color you like)
     26-oz. jar tomato sauce
     1 box whole wheat penne pasta
     optional: Italian seasoning, garlic or dried herbs

Cut chicken breasts into 1⁄2-inch strips. Sauté strips in frying pan with canola oil. Set aside.

Slice onions and green peppers. Sauté sliced onions and peppers in canola oil in a medium saucepan until tender add tomato sauce and cook until it begins to boil. Reduce heat and simmer for 10 minutes or until pasta is ready. Cook pasta according to directions on package.

Measure out 1 cup pasta onto each plate, then top with 1⁄2 cup sauce. Place chicken on top of or beside the pasta. You can also serve it by stirring all the sauce into the pasta before serving.

Good luck!
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