Healthy Low Calorie Chicken Parmesan Recipe

Since I have been losing weight, I have been trying to create some of my favorite standard meals - most of them are very very fat. My family has always had a lot of food in Italy and Mexico, and these types of dishes are traditionally very, very high in carbohydrates and fats. With this healthy chicken parmesan, I tried to reduce fat - but the taste is also great to make up for it.

The ingredients you need:

1/3 Vidalia onion
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  10 babies or one big carrot shred
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  1/2 big green pepper
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  5 cloves of garlic
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  Italian seasoning
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  Garlic powder
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  3 tablespoons xylitol
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  1 can of pasta sauce [I use Lagu grilled peppers and onions]
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  3 tablespoons extra virgin olive oil
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  4 boneless skinless chicken breast
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  2 large tomatoes or 6 Roman tomatoes
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  1 lb organic wheat pasta [I use thin pasta]
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  1/4 cup freshly ground Parmesan cheese

I am Italian, but not enough, so I have to cook the sauce for myself for a few hours. However, I like to make mixed semi-homemade and half-canned ketchup. You can use the quality sauce in the jar - but isn't that good? I usually like to eat vegetables in the refrigerator. In this case, I have a bowl of fresh tomatoes and pepper in the garden that smells delicious.

First add the olive oil to the large frying pan/pan on the stove. Put your 4 chicken breasts in the pot and turn the heat to the middle. When cooking, chop your onions and peppers, then chop your carrots. At this point your chicken has been boiled for 5-8 minutes, turn it over and add the vegetables to the pan on top of your chicken pot. When it is cooking, chop your garlic cloves and set aside. Next, scorpion your tomatoes. When you finish chopping tomatoes, it's time to turn the chicken again. Add the chopped tomatoes and garlic to the pan and stir the chicken as much as possible. You can now put the heat slightly below medium temperature.

Although not found, then I ran hot water, then filled a 4 quart pot with hot water and placed it on the stove. I want to boil the water for a minute when needed [spaghetti cooking fast]. Now I add some Italian seasonings and some garlic powder, and even some salt and pepper to the base of chicken and sauce. I can let the chef cook for 5 more minutes, then add the whole bottle of pasta sauce and xylitol and mix it with the chicken and the surrounding vegetables. You may have to stack the chicken on both sides of the pot to do the job efficiently. Then, cover the pot with a lid and cook slowly in low heat. The reason I use xylitol sugar substitutes is because it makes the sauce slightly sweet and balances the garlic and benefits the carrot's natural sweetness. Xylitol is good for you because it is a natural sugar substitute [found in vegetables], it has no cooking aftertaste, it tastes exactly the same as sugar - no calories. It does not affect blood sugar at all. You can buy it at any health food store.

Now raise the water tray to boiling and add the wheat noodles to boil for 6-8 minutes. Stir your chicken and sauce mixture for about half the time. Drain your pasta, I usually add a little extra virgin olive oil to prevent it from sticking together, and some fresh pepper. Now you can turn off the chicken. Grab the four plates and evenly distribute the pasta. Place a chicken breast on each piece of pasta, then top the sauce and spread it on the noodles. Sprinkle fresh Parmesan cheese on each sauce-covered chicken breast and serve!

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