Diabetic Cooking

Bow Tie Pasta Bowl



  • 3 cups reduced-sodium fat-free chicken broth
  • 6 ounces uncooked bow tie pasta
  • 1/8 teaspoon dried red pepper flakes
  • 1 1/2 cups diced cooked chicken
  • 1 medium tomato, seeded and diced
  • 1 cup packed spring greens or spinach, coarsely chopped
  • 3 tablespoons chopped fresh basil
  • 1/8 teaspoon salt
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 4 teaspoons grated Parmesan cheese


Bring broth to boil over high heat in large saucepan; add pasta and pepper flakes. Return to a boil; reduce heat, cover, and simmer 10 minutes or until pasta is al dente.

Add chicken and cook 1 minute. Remove from heat; stir in tomato, greens, basil, and salt.

Spoon evenly into four shallow soup bowls; top evenly with mozzarella and Parmesan.

Serving Suggestion: Serve with fresh slices of melon and iced tea with lemon and fresh mint.

Yield: 4 servings.

Serving size: 1 1/4 cups plus 1/4 cup mozzarella per serving.

Nutrition Facts Per Serving:
Calories: 346 calories, Carbohydrates: 35 g, Protein: 31 g, Fat: 9 g, Saturated Fat: 4 g, Cholesterol: 57 mg, Sodium: 743 mg, Fiber: 2 g

Carbohydrate choices: 2 Bread/Starch, 1 Vegetable, 3 Meat.

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