Discussion Boards
Creamy Garlic Penne
 |
For garlic lovers only! Nice bite from the cayenne pepper.
|
|
Can of skim evaporated milk
|
13 1/2 ounce
|
385 mL
|
|
Skim milk
|
1 1/3 cup
|
325 mL
|
|
All-purpose flour
|
3 tbsp.
|
50 mL
|
|
Garlic cloves, minced
|
2-4
|
2-4
|
|
Vegetable bouillon powder
|
2 tsp.
|
10 mL
|
|
|
|
|
|
Boneless, skinless chicken breast halves (about 3), cut into bite-size pieces
|
3/4 pound
|
340 gr.
|
|
Olive oil
|
2 tsp.
|
10 mL
|
|
Cayenne pepper
|
1/2 tsp.
|
2 mL
|
|
Coarsely ground pepper
|
1/4 tsp.
|
1 mL
|
|
Chopped fresh tomato
|
1 cup
|
250 mL
|
|
Imitation crabmeat (about 6 oz., 170 g)
|
1 1/2 cup
|
375 mL
|
|
|
|
|
|
Penne pasta (10 oz., 285 g)
|
3 cups
|
750 mL
|
|
Boiling water
|
2 qts
|
2
|
|
Salt (optional)
|
1 tbsp.
|
15 mL
|
|
|
|
|
|
Grated light Parmesan cheese (optional)
|
2 tbsp.
|
30 mL
|
|
Chopped fresh parsley (optional)
|
2 tbsp.
|
30 mL
|
Whisk both milks into flour in large non-stick frying pan until smooth. Add garlic and bouillon powder. Heat and stir on medium-low until boiling and thickened. Keep warm on low, stirring occasionally.
|
Sauté chicken in olive oil in non-stick frying pan for 5 minutes until slightly browned. Sprinkle with cayenne and pepper. Add tomato and crabmeat. Toss well until hot. Add to milk mixture. Stir. Keep warm.
|
Cook pasta in boiling water and salt in large pot or Dutch oven for 10 to 12 minutes until just tender. Drain.
|
Turn pasta into serving dish. Pour sauce over top. Toss to coat. Sprinkle with Parmesan cheese and parsley. Makes 7 1/2 cups (1.9 L). Serves 6.
|
1 serving:
379 Calories; 3.9 g Total Fat (0.8 g Sat., 46.7 mg Cholesterol); 549 mg Sodium; 31 g Protein; 54 g Carbohydrate; 2 g Dietary Fibre
Choices:
2 1/2 Grains & Starches; 1 Milk & Alternatives; 2 Meat & Alternatives
|
Reprinted from Diabetic Cooking © Company's Coming Publishing Limited
For more great recipes, visit www.companyscoming.com
|
|
Newsletter
Enter your email here to subscribe:
