Chicken Pasta Primavera

This time I just used yellow squash, so it wasn't a very colorful primavera. But it was still yummy! Feel free to add vegetables of your choice.

Chicken Pasta Primavera
4 oz chicken, diced or cubed
1 medium yellow squash, sliced
1/4 c whole wheat mini pasta of your choice
1 tsp minced garlic
1 tsp capers
1 tsp dry Italian dressing mix
1-3 tsp extra virgin olive oil (40c/5f/0p per tsp)

Put the squash on to steam and the pasta on to boil. These take about the same amount of time to cook. Brown the garlic and capers on fat free cook spray over medium heat and add the chicken. Sprinkle dry Italian dressing mix over the chicken as it's cooking. Once it's fully cooked, turn it down to low to keep warm until the squash and pasta are ready. When those are done, drain the pasta and put it in a bowl. Add the squash on top and the cooked chicken mixture on top of that. Drizzle 1 tsp of olive oil at a time over the mixture and combine. I find that 1 tsp is plenty; just enough to combined all the flavors and moisten the dish. Feel free to use more, but be sure to add the calories to the total. Makes 1 serving and totals (with 1 tsp of olive oil): 400 calories/11g fat/48.5g protein.