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Reuben's Journey - Week 8

Aug. 7, 2012 at 3:07 a.m.

Chicken and Broccoli Pasta Dinner

Prep Time: 10 minutes

Cook Time: 15 minutes

• 1 cup H-E-B fat-free sour cream

• 1/2 cup H-E-B reduced-fat feta cheese

• 3 cloves garlic, peeled and chopped

• 1/4 cup thin sliced basil leaves

• 1/4 cup chopped H-E-B sundried tomatoes

• 1/2 box H-E-B 100 percent whole-wheat pasta uncooked

• 1 package (16 oz.) H-E-B frozen broccoli florets

• 8 (1 pound) Hill Country Fare Chicken tenders, cut into 1/2-inch cubes

In a large bowl, combine sour cream, feta cheese, garlic, basil and sun dried tomatoes. Season the mixture to taste with salt and black pepper; set mixture aside.

Cook pasta according to package directions. After the first four minutes of cooking, add broccoli florets and chicken to boiling pasta. Bring the mixture back to a boil and cook for four more minutes. Drain pasta mixture thoroughly.

Add hot pasta mixture to sour cream mixture and toss gently. Serve immediately.

Add ons: For spicier flavor, add 1/4 teaspoon crushed red pepper and 1 teaspoon dried basil

Makes: 6 servings

Nutrition Facts: Calories 290, total fat 1 g, cholesterol 45 mg, sodium 320 mg, total carbohydrate 41 g, dietary fiber 6 g, sugars 10 g, protein 26 g.

Starting Weight: 343

Current Weight: 299

Exercise: Reuben has finally left the 300s. He is mixing aquatic zumba and zumba into his workout this week. He is also walking and doing a light jog on the treadmill.



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