RECIPES: Cigna talks importance of fruit, vegetable variety

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All-in-one Pasta

2-3 tbsp canola oil
1 large onion chopped - preferably red
6 garlic cloves chopped
1 large bell pepper chopped
1 stalk celery chopped
1 zucchini cubed
1 yellow squash cubed
2 cups chopped kale
1 roma tomato chopped
1 cup cooked or can legumes - ie edamame, black beans, garbanzos, or kidney beans
1 cup cooked chicken chopped - veggie chicken, or readymade grilled chicken breast
Salt to taste
Pepper to taste
1 tbsp Favorite seasoning - Italian, Mexican, taco, curry, chili - anything
2 c cooked pasta - anything….I prefer penne, rigatoni, or tagliatelle - either whole wheat, whole grain, or gluten-free

In a large skillet, heat oil.
When moderately hot, add onions, garlic.  Let sautee for few minutes
Add bell pepper, celery. Let sautee for few minutes
Add zucchini, squash, kale.  Let cook for few minutes
Add legumes, chopped chicken.  Let cook for few minutes.
Add salt, pepper, favorite seasoning. Mix well.
Add chopped tomatoes.
Add cooked pasta. Mix well.
Reduce heat and cover for few minutes.
Uncover and mix well and let cook uncovered for few minutes.
Serve and Enjoy!

Broiled Asparagus

1-2 bunches of fresh asparagus - preferably the thin variety, but anything that is available
Canola oil spray
Favorite seasoning

Spray canola oil on broiler pan
Wash and break asparagus
Spread on broiler pan
Spray canola oil on asparagus
Sprinkle salt/pepper/favorite seasoning onto asparagus
Put in oven on top rack
Turn oven on to Broil
Keep in there for 5-8 min as desired
Remove from oven
Serve and Enjoy!

Cigna HealthCare of Arizona is a paid advertiser of Sonoran Living Live

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