Ingredients

8 pieces chicken breasts (4 whole)
1 can black beans
1 can kernel corn
2 teaspoons vegetable oil
1 teaspoon chili oil
2 cloves garlic, minced
1/2 to 1 cup chicken stock
1 or 2 zucchini or asparagus in season
1 large onion
1 sweet red bell pepper
1 green bell pepper
2 roma tomatoes
8-10 fresh mushrooms, quartered
1/2 to 1 cup feta cheese
1 pound fun-shaped pasta (or fettuccine broken in half)
Salt and pepper to taste

Directions

Grill chicken breasts until juices run clear; set aside. Cook pasta to al dente (do not overcook). Slice onion; cut red and green pepper into julienne strips; quarter mushrooms; cut up zucchini or asparagus. Saute garlic in vegetable and chili oil (if more fat is needed, add some vegetable oil or water). Add onion, peppers, mushrooms and zucchini and quickly heat (not cook). Add 1/2 to 1 cup chicken stock to vegetables; season with salt and pepper (and a bit of chili powder, if desired. To vegetables, add black beans and corn. Heat, and add more chicken broth if needed. Place cooked pasta in a large flat pasta dish, top with veggie/bean mixture. Place grilled chicken on top, either whole or sliced. Garnish with tomatoes, fresh herbs and feta cheese. Serves 8.

Each serving contains 645 calories, 17g fat, 54g carb, 772mg sodium, 174mg cholesterol, 23% calories from fat.