Tag Archives: Tomato

Chicken, Zucchini, and Tomato Greek Fettucini

Sundays with Cyndi: Chicken, Zucchini, Tomato, and Greek Yogurt Fettucini

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)

2 zucchini

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

Cucumber, Tomato, Onion Salad

Cucumber, Tomato, and Onion Salad

My running friend gave me a bag of fresh tomatoes from her garden today….
Made this recipe from the Weight Watchers website…
So fresh and yummy!
Click Below…


1 1/2 cup(s) cucumber(s), thinly sliced
1 1/2 cup(s) tomato(es), Roma or other fresh variety, sliced or cubed
1/2 cup(s) (chopped) onion(s), chopped
6 tsp SPLENDA® SPLENDA No Calorie Sweetener
1/2 cup(s) red wine vinegar
1/2 cup(s) water
1 tsp dried dill weed


  • Place cut up vegetables into a glass bowl.
  • Mix remaining ingredients together and pour over vegetables.
  • Refrigerate at least one hour (longer is better).
  • Serve with a slotted spoon so that liquid remains in the bowl. Yields about 2/3 heaping cup per serving.
  • Note: This recipe was selected by our staff from the Community Recipe Swap. Its POINTS value has been verified, but the recipe has not been tested by our kitchen.
1 Cup = 1 Points+