By Chef Monay
Living on a college campus and trying to stay healthy at the same time can be a very difficult thing to do, especially because nowadays you can buy the biggest cheeseburger you can find for about three dollars, but a small salad will cost you about seven. Also, most people don’t really like the “healthy choice” because they say it has no flavor. Taking that into consideration, I have tried to cut back on some of the carbs in this next dish, yet still making it full of great flavor. I hope you enjoy it!
Low Carb Chicken Parmesan & Rigatoni Pasta w/ Pesto Chicken Parmesan
Ingredients (makes 2 servings)
4- Boneless skinless chicken breasts
1- cup “no sugar added” spaghetti sauce (Hunt’s “No Added
Sugar Italian Baking Sauce” would be best)
1- cup shredded mozzarella cheese
1 ½ – teaspoon grated parmesan cheese
garlic salt- to taste
Italian seasoning- to taste
Directions Preheat oven to 375 degrees. Spray a shallow, small baking dish with non-stick cooking spray (Pam). Season each side of breast with garlic salt and Italian seasoning to your liking and then place into baking dish. Spoon pasta sauce equally over top of each breast (adjust seasoning in sauce with salt, pepper, garlic salt if needed before pouring on top of chicken). Bake for about 45 minutes. Take dish out of oven and add cheese on top of each chicken breast, place dish back into the oven and bake for an additional 5 minutes or until cheese is melted.
* Rigatoni Pasta w/ Pesto Ingredients
¼ cup plus 2 tablespoons- olive oil
1 tablespoon- minced garlic
½ cup parmesan cheese (a couple of handfuls)
Salt and pepper- to taste
½ Pound- Bowtie Pasta
Directions Bring a large pot of water to a boil. When water comes to a boil add salt and then the pasta, cook the pasta until al dente (perfect) about 8-10 min. Drain water off of pasta, reserving 1 cup of the pasta cooking water. Stir the pasta cooking water into the pesto. Add the pasta to the pesto; toss and season. Top pasta with parmesan cheese.
Pesto Sauce Pasta Sauce