Jen Hamel, Edmonton Fitness Trainer

Spring Chicken and peppers

I thought I would share with you my Spring Chicken recipe. this recipe has only 450 cal and 4.6g of Fat per serving and a great way to eat your colors.

2 chicken breats no skin, bone removed

1 yellow pepper

1 orange or red pepper

1 package of French's Herb and Garlic sauce

1.5 cups of Whole Wheat Penne

Cut peppers into thin strips

cut chicken into cubes and cook on med. until no longer pink in the middle

at the same time boil 6 cups of water and add Penne once water is boiling cook for 10-12 minutes and drain. Once Chicken is throughly cooked add pepper strips cook until peppers wilt

while peppers are cooking perpare sauce as per directions

then add penne and mix in Herb & garlic sauce

serve with side salad and piece of whole wheat toast for a delicous meal with all the colors of spring.