|2 tbsp (25 ml)||olive oil|
|1 lb (454 g)||skinless, boneless chicken breast, cubed|
|1/2 cup (125 ml)||sliced green onions (about 4)|
|4||cloves garlic, crushed|
|4 cups (1 L)||diced fresh tomatoes|
|1 cup (250 ml)||sliced mushrooms|
|2 cups (500 ml)||sliced zucchini, in medallions|
|2 tbsp (25 ml)||grated fresh ginger root|
|1/4 tsp (1 ml)||dried red pepper flakes|
|1/2 tsp (2 ml)||coarse sea salt, or to taste|
|Freshly ground black pepper, to taste|
|2 tbsp (25 ml)||freshly squeezed lemon juice|
|4 cups (1 L)||cooked whole-wheat pasta, such as linguine|
Heat 1 tbsp (15 ml) of the oil in a skillet over medium heat. When pan is hot, add chicken and sauté for 12 to 15 minutes, or until cooked through.
Remove chicken from skillet, and set aside.
Heat the remaining 1 tbsp (15 ml) oil in the skillet over medium heat. Add green onions and garlic; sauté for 2 minutes until fragrant. Add tomatoes, mushrooms, zucchini, half of the ginger root, red pepper flakes, salt, pepper and diced chicken.
Cover and simmer over medium-low heat for 20 minutes.
Remove from heat. Add cooked pasta to the skillet with vegetables. Add lemon juice and the rest of the fresh ginger root, and toss to coat.
Nutrition per 1 cup (250 ml) pasta and 2 cups (500 ml) sauce: 427 cal, 38 g pro, 10 g total fat (2 g saturated fat), 50 g carb, 8 g fibre, 67 mg chol, 382 mg sodium
Source: Leslie Beck's Healthy Kitchen