Have you ever started “watching what you eat” or “counting calories” and found it a pain in the butt to figure out the nutritional value of that dish you throw together when you are in a hurry? Or just how healthy is Mom’s meatloaf recipe?
This is a problem I have had in the past. I have recipes stuck everywhere in the recesses of my brain but they don’t come with that handy nutritional value label on the side. Not handy when you are trying to shed more than a few pounds but you don’t want to completely revamp the way you eat, shop and cook.
Not only is this a fantastic database of recipes from food bloggers everywhere, but whenever you enter a recipe into their database it gives you the nutritional value of your dish.
Now, I’m sure it’s not 100% accurate, but it’s close enough for me.
They also have a super handy feature that lets us food bloggers enbed a recipe so you ,the reader, can go and print this recipe off easily.
Isn’t that great?
I apologize for not having detailed pictures like usual, but Blogger is being difficult
Chicken Zucchini Pasta
- 3 boneless skinless chicken breasts, sliced
- 1 can diced tomatoes
- 2 yellow squash, sliced
- 2 zucchini, sliced
- 1 T Herbes de Provence
- 2 T olive oil
- 1 T butter
- 1 t. dried basil or 1 T fresh
- 1 T capers
- 2 cloves garlic, minced
- salt and pepper
- 10 oz.( half a bag) Hot cooked egg noodles
- Parmesan cheese to serve
- Heat butter in a large skillet over medium high heat. Toss sliced chicken with 2 T oil and Herbes de Provence salt and pepper.
- Saute in pan until just cooked through. Remove from pan and set aside. Add squash and zucchini to the pan and cook until softened, about 10 minutes. Add in garlic and dried basil ( wait until the end to add fresh basil) and saute for 1 minute. Add in tomatoes and capers. Reduce heat and add chicken back in to the pan. Simmer for 5 minutes. Serve over egg noodles.