LOW CALORIE OLIVE GARDEN RECIPES

Steps:

• 2 tablespoons olive oil
• 1/2 cup minced white onions (about 1 small onion)
• 1/4 cup chopped zucchini
• 1/4 cup frozen cut italian green beans
• 1/4 cup minced celery (about 1/2 stalk)
• 2 teaspoons minced garlic (about 2 cloves)
• 4 cups vegetable broth (Swanson is good *note: Do not use
• chicken broth!*)
• 1 (15 ounce)can red kidney beans , drained
• 1 (15 ounce)can small white beans or great northern beans , drained
• 1 /2 (14 ounce) can diced tomatoes
• 1/2 cup carrots , julienned or shredded
• 2 tablespoons minced fresh parsley
• 1 teaspoons dried oregano
• 1 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1 1/2 cups hot water
• 3 cups fresh baby spinach
• 1/3 cup small shell pasta
• Directions
• Heat two tablespoons of olive oil over medium heat in a large soup pot.
• Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
• Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
• Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
• Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
• Recipe submitted by SparkPeople user SLM

Steps:

• Cook and drain pasta according to package directions.
• Add olive oil to a cast-iron grill pan over high heat. Add 2 tablespoons butter to hot pan, then quickly add chicken breasts to the pan, seasoning with 1 teaspoon each of the salt and pepper.
• Cook chicken breasts until golden on first side, then flip over. Cover the pan and reduce heat to medium, cooking until chicken is no longer pink in the center, about 5 to 7 minutes on the second side. Place on a plate and cover with foil until cool enough to slice into strips.
• In a large, deep-sided skillet, melt remaining 1/2 cup butter over medium heat. Add garlic to pan, cooking until aromatic, about 30 seconds. Reduce heat to medium-low. Season with remaining salt and pepper.
• Whisk flour into butter, stirring until no chunks remain. Slowly whisk in cream.
• Continue to cook just until sauce is steaming and slightly thickened. Whisk 1/2 cup Parmesan into sauce, stirring until smooth. Remove pan from heat and cover until ready to serve.
• To serve, place pasta in a serving bowl or on plates. Top with sliced chicken and drizzle with sauce. Garnish with parsley and top with additional Parmesan, if desired.