Sprinkle chicken with salt and pepper. Grill chicken on rack of uncovered grill over medium heat 12-15 minutes until chicken is no longer pink (170 degrees), turning once.*
Cook pasta according to package directions; drain. Return to pan; cover and keep warm. Meanwhile, heat oil in large skillet over medium heat. Cook zucchini, mushrooms and garlic 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add to pasta.
In small bowl whisk together broth and flour. Add to warm skillet with cream cheese. Whisk until smooth and bubbly. Cook and stir 1 minute. Stir in tomatoes. Add pasta to pan; toss to coat.
Divide pasta mixture among four plates. Cut chicken into thin slices; arrange over pasta. Sprinkle with parsley and Parmesan cheese, if desired.
All materials courtesy of Dreamfields Pasta.
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