Pasta & Chicken & Veggies Submitted by Scott S., Goodfellow Ingredients Grilled chicken breast 2 cups whole wheat penne pasta 1 cup yellow squash 1 cup zucchini 1 cup purple onion 2 cups fresh spinach 1 cup green bell pepper 1 cup red bell pepper 1 cup broccoli 1/2 cup avocado 1 cup tomato 1 cube of fat free cream cheese Garlic powder Black pepper Paula Dean's steak seasoning Olive oil Preparation 1. Cut chicken into cubes, dice all veggies and boil noodles. 2. Put the chicken and all the veggies except tomatoes and     avocado into a skillet with a small amount of olive oil and     "stir fry" it together. 3. When the veggies are tender cut up the cream cheese into     small cubes and mix with chicken and veggies and stir until     melted. 4. Drain the noodles and stir into the chicken and veggie combo. 5. Season with steak seasoning, pepper and garlic powder to taste. 6. Once all is mixed together, sprinkle avocado and tomato over the     top and serve it. Feeds family of four. Characteristics                                  Eat This For: Sugar-free                                                       Lunch Low-fat                                                            Entree                                                         Ready in under 30 minutes