Creamy Lemon Wheat Pasta and Chicken

This is a recipe I saw on Paula Deans show. I adapted it though, you know how she loves her cream and butter. My husband loved this, and even took it for lunch the next day to work.

• 1 lb chicken breast or tenders


• lemon pepper


• salt


• cooking spray


• 2 shallots, chopped fine


• 2 Tablespoons chopped garlic


• 1/2 cup zucchini, chopped fine


• 1 16oz carton Low Fat sour cream


• 2 Tablespoons skim milk


• the zest and juice of 1 lemon


• 1/4 cup Parmesan cheese


• 1 Tablespoon dried parsley


• 1 lb whole wheat thin spaghetti
  

Cook spaghetti in a pot of salted water.

Heat large skillet on medium heat with cooking spray. Season chicken with lemon pepper and salt. Heat until cooked through. Remove chicken onto a plate. Respray pan and add shallots, zucchini and garlic. Cook until soft. Turn heat to LOW. Add in sour cream, skim milk, lemon juice and zest, parm cheese, about 2 teaspoons lemon pepper and parsley. Stir on low for about 5 minutes, or until everything is heated and Incorporated. Drain pasta and add the cooked spaghetti to the sauce and mix well. Add chicken on top and serve hot. This is so good and it make a lot.

Wheat Pasta and Spinach Bake

I needed a side dish for my tofu parm, and I love wheat pasta. I just used random stuff I had at home and it turned out very good!

• 1 box whole wheat rotini



• 1 cup fresh baby spinach



• 1 15oz container of ricotta cheese



• 1 can diced tomatoes



• 1 cup marinara sauce



• 2 cups mozzarella cheese

Preheat oven to 375. Boil pasta according to the box in salted water. Drain pasta. Add the remainder of the ingredients (except mozzarella) in a baking dish, mix well. Cover the top of the noodles with mozzarella and bake for 20 minutes. This is delicious!

Wheat Rotini Pasta with Grape Tomatoes

This is a great pasta dish. Wheat pasta is used, which is pretty high in protein, so if your craving pasta this hits the spot. Serve with some salad and you have a yummy, summery dinner. This recipe makes a lot but believe me you will WANT left overs whether they're hot or cold.

• 1lb wheat rotini pasta



• 8oz fresh mozzarella cheese, cubed



• 1 pint grape tomatoes (or cherry), halved



• 3 cloves garlic, crushed or diced small



• 1/2 cup grated parm cheese



• 2 tablespoons extra virgin olive oil



• 1 teaspoon dried basil



• salt and pepper

Boil pasta in salted water. While pasta is cooking, in a large skillet heat the olive oil, then add in the pint of halved grape tomatoes and dried basil then salt and pepper them. Let them cook until very soft, then with the back of a wooden spoon, or fork smoosh all the tomatoes down to a chunky tomato sauce. Lower the heat and add in garlic. Cook for a few minutes on low until everything thickens up. Drain pasta and add to pasta bowl, pour the tomato mixture onto the pasta and stir. Then add in both cheeses and stir. The heat of the pasta will make the mozzarella soft and melt the parm cheese. In the summer, when I am growing my own basil I use fresh basil, but the dried does the trick for now.