Zucchini e Pollo con Spaghettini

Here is another flavorful favorite. Using fresh herbs and Balsamic vinegar to add a big kick of flavor while remaining low in Sodium!! 

Ingredients:

1 tbsp olive oil

1 chicken breast

1 large yellow onion

4 cloves garlic

1 small carrot

1 med. sized zucchini

1 yellow bell pepper

4 med-lg. mushrooms

2 large sprigs fresh rosemary (or 1 1/2 tbsp crushed dried rosemary)

2-3 Tbsps Balsamic Vinegar



 

In a large pan add 1 tbsp olive oil, heat on high until pan is HOT, add 2 cloves of garlic finely chopped, 1 lg onion diced small, and 1 small carrot -grated.  Cook down until onions are golden.



Add sliced mushrooms and 1-2 sprigs rosemary, continue to saute until mushrooms become tender.



Fold in 1 can of no salt added diced tomatoes and continue to simmer on medium heat with lid over pan.



I do the chicken seperately and add it in at the end because I found that otherwise the chicken got too dry. If you saute it first in the pan you will be cooking everything in, you'll get the maximum flavor from the chicken.  Saute the chicken in 1 tsp olive oil, and 2 cloves garlic (crushed or chopped small).

Add Zucchini, Bell Pepper and Vinegar and continue to simmer until zucchini and pepper are tender. Remove rosemary sprigs... some (or many) of the needles will have fallen off in cooking, this is fine... they are absolutely edible.

Serve over Healthy Harvest or "Smart" Spaghettini. (Any of your favorite pastas are fine to use really, but the "Smart" and the whole grain pastas really do add a lot of health benefits)
The Rosemary garnish is purely ornamental :D
Enjoy!