Ingredients:
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)

Instructions:
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 www.diabetes.org and for delicious pasta recipes, visit www.dreamfields foods.com