Carbohydrate Friendly Chicken Pasta Primavera

Recipes by Chef Gerard Viverito

Yield: Makes 6 servings

1 red bell pepper, Julienne
1 yellow bell pepper, Julienne
1 green bell pepper, Julienne
2 tablespoons olive oil
2 cloves garlic, minced
2 diced tomatoes
1 pound Malfadine or other dried pasta
4 tablespoons olive oil
4 skinless, boneless chicken breast halves 1” dice
1/2 teaspoon basil
1/2 teaspoon rosemary
1 fl oz lemon juice
1/4 cup grated Parmesan cheese
6 packets Natrol® Carb Intercept® Sprinkles

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet over medium heat, cook red, yellow and green bell peppers in 2 tablespoons olive oil with garlic until just tender. Stir in diced tomatoes and simmer 10 minutes. Reserve
3. While pasta is cooking, heat 2 tablespoons oil over medium heat in a large skillet. Cook chicken in oil until juices run clear, 5 to 10 minutes.
4. Add the pasta and vegetable mixture to the pan, sprinkle with basil, rosemary, and Parmesan.
5. Add 1 packet of Natrol® Carb Intercept® Sprinkles to each serving of pasta

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