Ingredients
5–6 sprigs fresh parsley
6–8 fresh basil leaves
1 (16-ounce) bag frozen cavatelli pasta
1 tablespoon garlic butter
1 tablespoon flour
2 tablespoons basil pesto
1/4 cup reduced-fat milk
1 (10-ounce) package refrigerated cooked chicken strips
1/4 cup crumbled Gorgonzola cheese

Steps

1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta. Rinse herbs and remove any tough stems; chop coarsely.
2. Stir pasta into boiling water. Boil 8–10 minutes, stirring occasionally, or until tender.
3. Drain pasta. Return empty saucepan to stove; reduce to medium. Place butter and flour in pan; cook 1 minute, stirring often. Stir in pesto, milk, and chicken; cook 1–2 minutes, stirring often, or until fully heated. Remove from heat; stir in pasta, herbs, and cheese. Serve.

CALORIES (per 1/4 recipe) 489kcal; FAT 11g; CHOL 73mg; SODIUM 710mg; CARB 64g; FIBER 7g; PROTEIN 34g; VIT A 4%; VIT C 5%; CALC 9%; IRON 15%

Ingredients
1 (10-ounce) box frozen green peas
1 tablespoon garlic butter
8 ounces pre-sliced baby portabella mushrooms (rinsed)
1 teaspoon seasoned salt

Steps

1. Place peas in microwave-safe bowl. Cover and microwave on HIGH 4 minutes to defrost.
2. Preheat large sauté pan on medium-high 2–3 minutes. Add butter; swirl to coat. Add mushrooms and cook 2–3 minutes, stirring often, until mushrooms begin to brown slightly.
3. Stir in peas and seasoned salt; reduce to medium, cover, and cook 3–5 minutes, stirring occasionally, or until tender. Serve.

CALORIES (per 1/4 recipe) 94kcal; FAT 3g; CHOL 5mg; SODIUM 487mg; CARB 13g; FIBER 4g; PROTEIN 5g; VIT A 12%; VIT C 21%; CALC 2%; IRON 8%