Serves: 8
Total Calories: 352

16 ounces uncooked rigatoni (or substitute any other shaped pasta)
1/4 cup olive oil
1 medium onion, chopped
1 large green bell pepper, julienned
1 large red bell pepper, julienned
1 large yellow bell pepper, julienned
2 cloves garlic, minced
2 tomatoes, chopped
1/2 cup low-sodium chicken broth
1/4 cup minced parsley
1/2 teaspoon dried basil
dash salt and pepper (optional)
dash crushed red pepper flakes
2 tablespoons lemon juice
4 boneless, skinless chicken breasts, halved and cooked

1. Cook the rigatoni according to package directions (without adding salt), drain, and set aside. In a large skillet over medium heat, heat the oil. Add the onion, peppers, and garlic and sauté for 6 minutes.

2. Add the tomatoes, chicken broth, parsley, basil, salt, pepper, and crushed red pepper. Add lemon juice. Add chicken to the skillet and cook chicken in sauce over low heat just until chicken is warmed in the sauce.

3. Arrange the cooked rigatoni on a serving platter. Spoon chicken and pepper sauce over rigatoni and serve.

EXCHANGES
3 Starch
1 Vegetable
3 Lean Meat

NUTRITION FACTS
Calories 448
Calories from Fat 100
Total Fat 11 grams
Saturated Fat 2 grams
Cholesterol 72 milligrams
Sodium 94 milligrams (w/o added salt 78 milligrams)
Total Carbohydrate 50 grams
Dietary Fiber 3 grams
Sugars 6 grams
Protein 35 grams

Nutritional Facts:

Serves: 8
Total Calories: 352
Calories from Fat: 79

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
Baked Macaroni And Cheese
Beef Stroganoff
Corkscrew Pasta With Sage And Peppers
Eggplant Lasagna
Fettucine Verde With Tomato Sauce
Fettucine With Peppers And Broccoli
Garlic Fettucine
Linguine With Clam Sauce
Linguine With Garlic Broccoli Sauce
Pasta With Vegetable Clam Sauce
Rigatoni With Chicken And Three-Pepper Sauce
Shrimp And Pasta
Spaghetti Pie
Spaghetti With Pesto Sauce
Stuffed Manicotti
Vegetable Lo Mein