but this was WAY yummy. and I did not plan it. I was actually just trying to use some stuff up, such as, the crooked-neck squash that is thriving in Marilyn's garden, a half carton of mushrooms, stuff like that.
Ingredients I used:
whole wheat pasta - 3 cups? (4 pts per cooked cup)
sauteed in as much EVOO as it needs: (5?)
chicken breast - just used one, could've used two (5)
sliced squash - I used 2 small, yet medium sized ones (0)
sliced mushrooms - like 6 oz. (0)
(salt and peppering everything as you go, otherwise it's on the bland side later)
added a 15 oz. can of petite diced tomatoes (0)
1/2 c. sun dried tomato pesto (which, as it turns out, is WAY lower in fat than it's cousin - regular pesto - weird) (4)
and a blob of fat free sour cream (0)
combined the cooked pasta and the veggie sauce,
sprinkled with fresh parmesan (1 pt/serving)
very summery feeling and not bad in WW points either. I won't quote it because depending on the amount of oil you use and the amount of pasta you eat, I guess it could add up. but in a good way.
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