Delicate Funk Broccoli Dish with Whole-Wheat Pasta

Serves 6, costs about$ 2 per serving. 13.25 to 16 ounces whole-wheat helicalstructured pasta.1

1/2 pounds boneless, skinless funk guts, all visible fat discarded, cut into 1- inch pieces.3/4 tablespoon swabfree Italian seasoning mix or3/4 tablespoon dried thyme.

16 ounces firmed broccoli, fused.115.25-ounce can, no swab addedwhole-kernel sludgeirrigated and drained, or 16 ounces firmed whole kernel sludgefused

8 ounces fatfree cream rubbishsoftened. 1 mug fatfreeplain yogurt. 1. Preheat the roaster to 350 degree F. In a large potcook the pasta according to package directionsforgetting the swabDrain well in a colander. Return the pasta to the potCover and set away.2. In a large skillet, cook the funk over high heat for 5 twinkles, or until no longer pink in the centerstirring constantly.

Reduce the heat to lowStir in the Italian seasoning mix, broccoli, sludge, cream rubbish, yogurt. Cook for 5 twinkles, or until the cream rubbish has melted.3. Transfer the funk admixture to the pot with the cooked pasta, stirring to blend well.4. Transfer to a 13 x 9 x 2- inch baking dishSingecovered with aluminum antipode, for 15 twinkles, or until hottedthrough.Visit heart.

org/ healthyforgood for further information about planning healthysucculent refections on a budget, and to download the American Heart Association’s”10 for Under$ 10″ formbooklet.Nutrition Analysis (per serving)

Calories 486Total Fat 4.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.0 g
Cholesterol 80 mg
Sodium 456 mg
Total Carbohydrate 68 g
Dietary Fiber 11 g
Sugars 11 g
Protein 45 g