whole grain pasta
boneless, skinless chicken breasts
corn, cauliflower or other veggie
Mexican-blend or sharp cheddar cheese
2 cups multigrain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups Salsa
1 cup frozen corn, thawed (substitute cauliflower to save on calories)
1 large green pepper, cut into short thin strips
1 cup finely shredded cheese (use ½ cup grated sharp cheddar to decrease calories)
Cook pasta as directed on package. While it's cooking, heat large skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn or other vegetable and peppers. Bring to boil. Simmer on medium-low heat 10 minutes or until chicken is cooked through, stirring occasionally.
Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 minute or until cheese is melted.
Factoids and Other Stuff
Pregnant gals need a bit of extra protein -- some providers suggest 100 grams a day. Lean chicken is a good source.