Lemon Chicken And Vegetables

Recipe Ingredients

8 oz	227g	Uncooked spaghetti
1 lb	454g / 16oz	Boneless skinless chicken breasts
1 lb	454g / 16oz	Green bell pepper - cut in half (large)
1 lb	454g / 16oz	Red bell pepper - cut in half (large)
1 lb	454g / 16oz	Yellow squash - halved lengthwise (medium)
1/2 cup	73g / 2.6oz	Finely-chopped fresh parsley
1/3 cup	78ml	Dry white wine
2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	Olive oil
3		Garlic cloves - minced
2 teaspoons	10ml	Finely-grated lemon peel
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

Cook pasta according to package directions, omitting salt. Drain; set aside.

To prevent sticking, spray grid with nonstick cooking spray. Prepare coals for grilling.

Place chicken, peppers and squash on grill 5 to 6 inches from medium-hot coals. Grill 10 to 12 minutes or until chicken is no longer pink in center and vegetables are soft to the touch. Remove from grill. Cool slightly; cut into 1/2-inch pieces.

Combine parsley, wine, lemon juice, oil, garlic, lemon peel, salt and pepper in medium bowl. Toss cooked chicken and vegetables with 1/3 cup sauce. Toss pasta with remaining sauce. Place chicken and vegetables over pasta; serve.

This recipe yields 8 (1-cup) servings.

Exchanges Per Serving: 1 1/2 Starch, 2 Meat, 1 1/2 Vegetable.

Nutrition Facts: Calories 255; Calories from Fat 20%; Total Fat 6g; Saturated Fat 1g; Protein 18g; Carbohydrates 31g; Cholesterol 34mg; Sodium 101mg; Dietary Fiber 1g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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