Lemony Chicken and Vegetable Pasta

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Servings - 1   Serving size - whole recipe   Points plus per serving - 10 points+ 

Calories - 395.2,  Total Fat - 8.7g,  Carb. - 56.7g,  Protein - 25.8g,  7.6g


2 oz. dry penne pasta ( cooked according to package directions)

2 oz. cooked chicken breast, diced

1 cup fresh broccoli florets

1/2 cup baby carrots

1/2 cup red pepper, sliced

1 TBS. brummel and brown spread

1 clove garlic, minced

1 TBS. lemon zest

juice of half a lemon

salt and pepper, to taste

1 TBS. Parmesan cheese, shredded


1.  Cook the broccoli, baby carrots, and red pepper until crisp tender.  ( I used the microwave )  

2. In a small saucepan, melt the brummel and brown spread.  Add the garlic and the lemon zest.  Cook until the garlic gets fragrant.  Take off heat, and add the lemon juice.  

3.  In a small bowl, combine the cooked pasta, chicken, and cooked vegetables. Pour the garlic lemon mixture over and coat evenly.  Salt and pepper to taste.  Sprinkle on cheese.  Enjoy! 

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