2/3 cup  Butter; divided
1/2 cup  Diced carrots
1/2 cup  Diced celery
1/4 cup  Diced onion
2 Whole chicken breasts (fresh or dried), divided (about 450g) cut into strips
110g Diced fresh mushrooms
1 can Condensed cream of chicken soup, (285g)
1 cup  Milk
1/4 tsp Salt
1/4 tsp Pepper
1 tb Parsley
3 cup  Rotini
1 cup  Fresh bread crumbs
1/2 cup  Silvered almonds; for garnish

Method:

In 1/3 cup butter lightly saute carrots, celery and onions. Add chicken strips and mushrooms; cook until tender. Add the chicken soup, milk, salt and pepper, 1 teaspoon parsley and the cooked rotini.

Place in 2-quart buttered casserole. Mix 1/3 cup butter (melted), bread crumbs and the remaining 2 teaspoons parsley; spread evenly over casserole. Garnish with almonds.

Bake in 175 degrees Celsius oven for 30 minutes.

Here is a recipe for Tomato Basil Rotini with Chicken Breast that is a good pasta recipe for diabetics. This recipe uses healthy whole-wheat pasta and adds sliced chicken breast. Those two items allow diabetics to eat this dish without guilt. Add the Garlicky Spinach Salad, the recipe is below, and you have a quick and easy meal that is healthy and tasty. Perfect for a quick meal after a long day at work or the need to rush off to evening activities. Also a good quick meal for a sit-down family dinner.

TOMATO BASIL ROTINI WITH CHICKEN BREAST

12 oz pkg whole-wheat rotini

2 cups chopped plum tomatoes

1 1/4 cups sugar-free pasta sauce

1 tbsp basil

1 tbsp olive oil

1 clove garlic, minced OR 1 tsp garlic powder

1 cup crumbled feta cheese

1 lb boneless skinless chicken breast

Cook pasta according to package directions and drain. While pasta cooks, grill or saute chicken breasts until no longer pink in the center. When thoroughly cooked, slice into strips. In a large mixing bowl, combine tomatoes, sauce, basil, olive oil, and garlic. Add cooked pasta and toss to combine. Top with the chicken strips. Sprinkle cheese over the top. Serve warm.

GARLICKY SPINACH SALAD

1 lb fresh spinach

2 fresh tomatoes, sliced

6 scallions, trimmed and thinly sliced

5 tbsp plain nonfat yogurt

2 tbsp extra-virgin olive oil

2 garlic cloves, minced

1/2 tsp dried thyme

Fresh ground black pepper

Wash spinach, remove stems and dry. Tear into pieces and place in salad bowl. Add tomatoes and scallions and use hands to combine with spinach. In a small mixing bowl, combine yogurt, oil, garlic, thyme and pepper. Add dressing mixture to the spinach mixture and mix well.

For more of Linda’s recipes and diabetic information go to http://www.diabeticenjoyingfood.squarespace.com

More about Linda:
Linda is a wife and grandmother in North Texas. She and her husband Steve have three children and 7 grandchildren. She is diabetic and is devoted to helping other diabetics enjoy food and stay healthy. She has a very large cookbook and recipe collection that she has inherited and collected over the years. She loves sharing her recipes with others.

Everybody loves pasta salad! But, most people use tuna in their salad, right? Not everybody likes tuna! So, I have come up with this delectable pasta salad that uses chicken instead of tuna and everyone I know has asked for the recipe! Try it for your self you are sure to fall in love with it too!

Chicken Pasta Salad

1 lb. box rotini pasta (you can of course use any kind, but I find that the rotini holds the flavour of the sauce better)
1 large can of chicken (you’ll find this in the grocery store near the tuna or prepacked meats)
1 large tomato (chopped)
6 sweet gherkin pickles (sliced)
approx. 2 tablespoons of green olives with pimentos (chopped)
2 1/2 c. Miracle Whip Salad Dressing
3 Tablespoons sweet pickle relish
Salt & Pepper

Place your pasta in a large pot to boil (follow instructions on the box for boiling). Then prepare your sauce.
Drain the can of chicken, then dump into a large mixing bowl and use a fork to break apart the chunks, chop up the tomato and olives, then slice the pickles and place them all into the mixing bowl, add miracle whip and relish, then mix it all together. Drain pasta and run cold water over it to cool quickly, add to the bowl and mix. Add salt and pepper to taste. Serve cold!

This recipe provides plenty of salad for a party of 40 or less and lasts approx. 3 days in the refrigerator.  Here’s to your party success, may you have a wonderful time!

Vanessa Hamlin is the Owner of Homemaker of the 21st Century. A blog dedicated to helping today’s women stay home with her family!