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Recipe of the Day
Mini Quinoa Pizzas
A hearty and protein-rich pizza recipe from the Whole Foods Diet Cookbook.
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Yield: Serves 4. 1-1/2 cups per serving.
Recipes
Chicken Apricot Pasta Toss
| Nutrition Information | |
| Calories: | 240 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 35mg |
| Sodium: | 250mg |
| Carbohydrates: | 38g |
| Dietary Fiber: | 2g |
| Sugars: | 7g |
| Protein: | 19g |
| Vitamin A: | 400iu (8%) |
| Vitamin C: | 30mg (50%) |
| Calcium: | 40mg (4%) |
| Iron: | 1.8mg (10%) |
1 spray vegetable oil cooking spray
1/2 red bell pepper, sliced
1 anaheim chile pepper, remove seeds and slice
1 zucchini, cut in half and slice in thin strips
1/4 cup chopped scallion
2 boneless, skinless chicken breast halves, sliced in thin strips
2 apricots, chopped (canned or fresh)
1/4 cup low sodium teriyaki sauce
1/2 cup water
3 cups cooked rotini pasta
Heat a large non-stick skillet over medium-high heat and spray with vegetable oil.
Saute peppers, zucchini, scallion and chicken strips for 3-5 minutes or until vegetables start to turn brown.
Turn heat down to medium and add the rest of the ingredients except for the pasta.
Cook until chicken strips are done - about 2 minutes.
Add pasta and toss.
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