Low Fat Chicken Breast Recipes
If you’re looking for some tasty low fat chicken breast recipes then try this tasty primavera or lasagna.
The first low fat chicken breast recipe I want to share is chicken primavera. I love this recipe because it uses zucchini which a lot of recipes don’t use. Plus it has noodles, chicken and vegetables so you don’t have to worry about making anything else. You can also freeze this for later. I enjoy freezing it in one-sized portions and heating it up for lunch.
Low Fat Chicken Primavera
4 c chicken breast, cooked and cubed
12-16 oz package of fettuccine noodles, cooked
1 medium zucchini
4 carrots, peeled and cubed
1 cup mushrooms, steamed or lightly sautéed
1 medium onion chopped
4 cans of chicken broth
1 can Special Request Cream of Mushroom Soup
In a large pot heat all the broth except ½ cup. Once the broth is hot, but not boiling, add the vegetables, cover and cook for 20 minutes. The vegetables should still be slightly uncooked.
Spray a cake pan with cooking spray. Put the noodles and vegetable in the pan then add the chicken. Lightly toss the ingredients together.
Combine the ½ cup broth with the soup and pour it over the chicken mix. Sprinkle with Parmesan cheese.
Bake at 350 for 25 minutes
This next low fat chicken breast recipe is a fantastic lasagna, that anybody can make. Not only it is simple but it has ½ the fat that most traditional lasagnas have.
Low Fat Chicken Lasagna
2 c cooked chicken breast, cubed
1 32oz jar of spaghetti sauce
8 oz lasagna noodles, uncooked
1 10oz package of frozen broccoli thawed and drained
8 oz Mozzarella cheese, grated or shredded
1 small carton of cottage cheese
Spray a cake pan with cooking spray. First pour ½ cup spaghetti sauce in the pan. Next place a layer of noodles followed by the broccoli, cottage cheese, chicken, then mozzarella cheese. Then use about 1/2 of the leftover sauce on top of this layer. Next using the rest of the ingredients make another layer, noodles, broccoli, cottage cheese, etc, saving a little cheese for top. Then pour the rest of the sauce, top with the remaining cheese for color. Cover and bake at 350 for 1½ hours.
