One Dish Covers Two Meals

For people who are juggling the demands of work and family, the idea of cooking one low-fat meal and getting to eat it twice is incredibly appealing.

This recipe for Pasta Primavera with Chicken makes a generous batch of delicious noodles, mixed with plenty of fresh vegetables and chunks of lean chicken.

Pasta Primavera With Chicken

2 teaspoons olive oil

1/2 cup onion, coarsely chopped (about 1 small onion)

2 boneless, skinless chicken breasts, cut into 1/2-inch cubes (about 4 ounces each)

1 cup Roma tomatoes, coarsely chopped (about 2 medium tomatoes)

1 teaspoon dried basil leaves (or 3 tablespoons chopped fresh basil)

2 tablespoons vermouth or dry white wine

1 large clove garlic, crushed through a press

1/2 cup nonfat, low-sodium chicken broth

1/2 cup snow peas, stems and strings removed (a medium handful)

1/2 cup sliced mushrooms (about 4 mushrooms)

3 cups cooked short pasta, such as rotini, rigatoni or penne (2-1/4 cups dry pasta)

In a large nonstick skillet, heat the olive oil over medium-high heat. Add the onion and cook for 2 to 3 minutes, until it is soft and transparent. Stir in the chicken and cook until the chicken cubes become white, about 3 to 4 minutes longer.

Stir in the tomatoes, basil, vermouth, garlic and chicken broth. Simmer for 5 minutes. Stir in the snow peas and mushrooms, cover, and cook for 3 to 4 minutes longer.

Cook the pasta according to package directions. Drain completely. Stir the pasta into the chicken mixture to coat well. Divide among plates.

Yield: 6 servings.

Nutrition information per serving: 206 calories, 12 grams protein, 27 grams carbohydrate, 5.3 grams fat (23 percent fat calories), 32 milligrams cholesterol, 25 milligrams sodium.

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