Low-fat and yummy!

In honor of my new found love for working out (and the looming bathing suit/wedding season) I've been cooking much healthier. Last night's dinner was perhaps one of my better achievements in this category. I made Asian style pasta with chicken and tons of veggies. As an added bonus it was also super quick to make. Since I marinated the chicken in a diet tonic water mixture I've named this dish Asian Tonic Pasta.

Asian Tonic Pasta:

For the Marinade:
1/4 cup diet tonic water
2 tablespoons each: soy sauce, teriyaki sauce
2 tablespoons each: pepper, granulated garlic
1 tablespoon each: Emeril's essence, lemon pepper seasoning
1 package boneless skinless chicken breast

Mix all the ingredients (except the chicken) in a large food storage bag. Mix well then add the chicken. Make sure the chicken is coated. Place in fridge and allow to marinate for as long as you'd like (mine marinated while I was at the gym).

For the Pasta:
1/2 lb spaghetti noodles
1 1/2 cup frozen stir fry mix vegetables
2 tablespoons each: teriyaki sauce and soy sauce
1 tablespoon each: Emeril's essence, lemon pepper seasoning, basil
2 tablespoons each: pepper, granulated garlic
marinated chicken

In a large pot bring salted water to a boil. Add the pasta. In a large wok heat 2 tablespoons of vegetable (or other light colored oil) over med. high heat. Slice the chicken into thin slices. Add to the wok. Cook the chicken until it starts to brown. Add the vegetables. Cook stirring frequently until the vegetables are cooked but still crisp. Now add the teriyaki sauce, soy sauce and all of the spices. Coat the chicken and vegetables well. When the pasta is finished cooking drain and add to the chicken mixture. Toss well and top with a little more pepper if you'd like.

Wait a few minutes before serving so that the pasta can absorb some of the sauce.

Enjoy!