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Tasty recipes for diabetics

Prep time: 30 minutes Cooking time: 12 minutes Makes four servings 4 medium skinless, boneless chicken breast halves (about 1 pound total) 1/4 teaspoon salt 1/8 teaspoon ground black pepper 8 ounces (about 2 cups) uncooked Dreamfields Penne Rigate 1 tablespoon olive oil 1 large zucchini (10-12 ounces), halved lengthwise and sliced 2 cups sliced mushrooms 2-3 cloves garlic, minced 1 cup reduced sodium chicken broth 1 tablespoon all-purpose flour 4 ounces fat-free cream cheese 1/4 cup dried tomatoes (not packed in oil), chopped 1-2 tablespoons snipped fresh parsley 2 tablespoons shredded Parmesan cheese (optional)

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. For more information on diabetes, visit and for delicious pasta recipes, visit www.dreamfields