1 1/2 c. (dry) H-E-B Gluten-Free Spaghetti Pasta, broken into 1/2 inch pieces
1 Tbsp. H-E-B Canola Oil
1 c. H-E-B Frozen Cut Green Beans
1 tsp. ground cumin
2 garlic cloves, minced
1 c. canned Mexican Flavored Diced Tomatoes (or low sodium variety)
1 lb. boneless, skinless chicken breast, cooked and chopped
3 c. Central Market Low-Sodium Chicken Broth
Heat a large heavy bottom skillet over High heat for 2 minutes. Add pasta and oil. Sauté until golden brown.
Add green beans, zucchini, cumin, and garlic. Sauté 2 minutes.
Stir in tomatoes, chicken, and broth. Bring mixture to a boil and cover. Reduce heat to Medium-Low and cook 8 minutes.
Season to taste with salt and pepper.
Calories: 530, Total Fat: 13g, Saturated Fat: 3g, Sodium: 460mg, Carbohydrates: 56g, Dietary Fiber: 4g, Protein: 44g