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Substitute 1 lb. boneless skinless chicken breasts, cut into bite-size pieces, for the shrimp.
Prepare using whole wheat rotini pasta.
Enjoy this quick and easy low-calorie, low-fat dinner any night of the week. As a bonus, not only are the carrots an excellent source of vitamin A but the peppers are also a good source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this on Monday for dinner and this was fast, delicious & very easy to make. I did use already cooked shrimp and steamed the sugar peas before adding to everything else. My husband & daughter loved it; even my daughter's boyfriend liked it. I just finished off the rest of it for lunch on Wednesday and my daughter took some for lunch at school also. This will be a keeper and will be made at the very least twice a month. I did use powdered garlic as I was out of garlic but it was great anyway. This will be a recipe that I will give to my daughter when she moves out on her own. I will also give it to my son who lives in Florida as they have 5 children and it looks like it will be easy to double for a larger family.
Love this recipe. I used some frozen cooked shrimp that I thawed and throwed in at the end. I also used a bag of frozen sugar snap peas (the kind to be steam cooked in the bag) and just cooked them in the microwave about half the time suggested and threw them in at the end also. I did not add the lemon peel, but thought this delicious without it.