Pasta has so many variations. It can be a quick fix meal that tastes great. I always keep pasta and sauce on hand. Try this great recipe. If you don’t have all the fixin’s try, some variations. Even try using a whole wheat pasta to add some fiber to your diet. One of my favorites is sauted portabella mushrooms. They add so much flavor to a dish. Enjoy this low fat tasty dish tonight.

Tomato-Basil Chicken Pasta

1. cups of finely chopped sweet onion
2. cup chopped fresh basil
3. garlic cloves, minced
4. tablespoon olive oil
5. (15-16 ounce cans) of diced tomatoes
6. (6 ounce can) of tomato paste ½ teaspoon crushed red pepper flakes ½ teaspoon salt ¼ teaspoon pepper
7. package (16 ounces) of your favorite pasta
8. cups of cubed boneless chicken breast (cooked) ½ cup shredded low-fat Parmesan cheese

Directions: First sauté onion in large sauce pan with basil and garlic. Next stir in diced tomatoes tomato paste, red pepper flakes, salt and pepper. Bring to a boil. Turn down to a simmer and cover for 30 – 45 minutes.

While this mixture is cooking, cook your pasta according to package instructions. Next add chicken cubes to sauce mixture and heat through. Finally drain pasta and top with your chicken and sauce mixture. Sprinkle with low-fat cheese.