Shrimp Piccata Pasta

Shrimp Piccata Pasta 

6 ounces whole wheat uncooked spaghetti
2 shallots, chopped
1 Tbsp. Olive Oil
1 pound uncooked medium shrimp, peeled and deveined
3 ounces capers, drained
3 tablespoons lemon juice
½ teaspoon The Delicious Dietitian Seafood Spice Blend

Cook spaghetti according to package directions, omitting salt and oil. Meanwhile, in a large nonstick skillet, sauté shallots in oil until tender. Add the shrimp, capers, lemon juice, and Seafood spice blend. Cook and stir for 6-8 minutes or until shrimp is cooked thoroughly. Drain spaghetti and toss with shrimp mixture. 

**Can substitute 2 boneless, skinless chicken breasts, cubed, substitute ½ teaspoon Southern Spice Blend for Seafood Blend

Italian Pasta Salad

This fresh, summery pasta salad works great as a meatless lunch, or as a side dish for grilled chicken.  Find mozzarella balls in the deli section of your local grocery store. If you can't find them,  use fresh mozzarella sliced into 1 inch pieces.

1 lb whole wheat penne pasta
1 container grape tomatoes
1 cup small mozzarella balls (celingini)
1 cup baby arugula
6 cloves of garlic, minced
2 Tbsp olive oil
1/4 cup olive oil
2 Tbsp Red Muscadine Vinegar
1 Tbsp The Delicious Dietitian Italian Spice Blend


Boil pasta according to package directions, omitting salt and fat.  Drain and set aside.  Slice grape tomatoes and mozzarella balls in half, set aside.  Sauté garlic in 2 Tbsp olive oil until soft and fragrant.  Add garlic to drained pasta.  Whisk together remaining olive oil, vinegar, and Italian Spice Blend.  Add tomatoes, mozzarella, and arugula to pasta.  Drizzle oil and vinegar mixture over pasta mixture and mix well.

Serving size, 1/2 cup

Baked Chicken Spaghetti

Chicken Spaghetti

2-3 boneless, skinless chicken breasts

2 cups chicken broth reserved from pot, OR 1 cup Low Sodium Chicken broth + 1 cup water

3 cups whole wheat noodles, broken into 4 inch pieces

1/2 cup diced green pepper

1/2 cup diced red pepper

1/2 cup diced onion

1/2 cup sliced mushrooms

1 can Low Fat, Reduced Sodium cream of mushroom soup

6 ounces fat free plain Greek yogurt

2 cups grated 2% cheddar cheese

2 1/2 tsp The Delicious Dietitian Creole Spice Blend

1/2 cup additional grated 2% cheddar cheese

Place washed and trimmed chicken breasts in a large pot in cold water.  Bring to a boil and cook until chicken is no longer pink.  Reserve 2 cups of broth.  Reserve 2 cups broth.  Cook noodles in remaining chicken broth per package directions, leaving out salt and fat.  When cooked, drain well.  While noodles cook, saute peppers, mushrooms, and onions.  

Shred chicken breasts.  Add chicken, peppers, mushrooms and onions, and remaining ingredients (leaving out 1/2 cup cheese) to noodles and mix well.  Transfer to a casserole dish and sprinkle with remaining cheese.  Bake at 350° for 45 minutes.  

* This meal also freezes well--cover well with aluminum foil and freeze up to 6 months.  To serve, thaw in refrigerator and bake at 350° for 45 minutes.