I had the chance to meet Sussan, one of our readers and fellow promoter for ViSalus at the big Houston challenge party with co-founder Nick Sarnicola and his wife Ashley. As we were talking she mentioned she missed my “Tuesdays with Heidi” series which made me feel happy that someone actually read them and sad that I can’t do them with Heidi anymore now that I’m back in Austin. So I’ve decided to make a new series of posts called Sundays with Cyndi. Not only will it help me to actually cook at least one day during the week, but it will get me back to searching for healthy, low points meals that are delicious and fairly painless.
I have been craving some fettucini lately…but since I don’t want to kill myself with points, or make myself seriously ill…I decided to concoct my own version. It’s super fast and my 5-year-old loved it!
Side note: this was made with what I had in my fridge, there are lots of options for substitutions!
2 chicken breasts
1/2 package fettucini (I used linguine)
3 green onions
2 cloves of garlic
1/2 pint of cherry tomatoes (halved)
1/2 C non-fat plain greek yogurt
1/4C shredded Parmesan cheese
Lemon zest optional
Boil water for pasta, and cook for about 11min or until tender. Cook chicken (I had leftover cooked chicken that I used); cut chicken into pieces, spray frying pan with PAM and sprinkle garlic salt. Cook until cooked through, then remove from pan and set aside.
Add a swirl of olive oil to the pan and press 2 garlic cloves into pan (careful not to burn), add green onion and zucchini, cook until wilted (the zucchini will be kind of see through). Push veggies to the side and add the tomatoes to the pan, cook until soft (not too long or they will be mushy). Remove from heat and add chicken, pasta, greek yogurt, and parmesan. Mix and salt to taste. I didn’t have a lemon to add the zest, but kind of wish I did. Top with of sprinkle of parmesan and enjoy!
Servings = 4
Points + approximation per serving = 8
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