Light mayonnaise makes an easy sauce for the chicken and pasta. It also helps keep the fat and calories down in this recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a Dutch oven, cook pasta according to package directions, except add broccoli for the last 5 minutes of cooking. Drain well. Return to hot pan.

  • Meanwhile, in a medium bowl, combine chicken pieces and adobo seasoning; toss to coat. In a large skillet, heat oil over medium-high heat; add garlic and cook for 30 seconds. Add chicken; cook for 3 to 4 minutes or until chicken is lightly brown and cooked through, stirring occasionally.

  • Add chicken to drained pasta and broccoli in Dutch oven. Stir in the mayonnaise and pepper. Cook over low heat until heated through, stirring occasionally.

  • To serve, top with shredded Parmesan cheese.


Tip: Look for this seasoning blend at a market that specializes in Hispanic foods.

Nutrition Facts

309 calories; 9 g total fat; 1 g saturated fat; 48 mg cholesterol; 399 mg sodium. 30 g carbohydrates; 4 g fiber; 26 g protein;

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Rating: 1 stars
The mayo made it sweet. I should have used a cream soup base instead. I will not make it again with mayo. Read More