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While most pasta has hidden carbs, Chef Walter Staib of City Tavern—Chef Ambassador for Deborah Heart and Lung—has a recipe for a better pasta option.

Penne Milanese
Serves 6


2 tablespoons extra virgin olive oil
5 cloves garlic, slivered
1 large onion, julienned
1 lb boneless & skinless chicken breast, cooked* & julienned
½ lb crimini mushrooms, thinly sliced
1 bunch broccoli rabe (stems removed and using only the top two inches of florets and leaves)
5 plum tomatoes, seeded & diced
13.25 oz. box Dreamfields penne pasta
1 teaspoon fresh thyme, chopped
1 teaspoon dried oregano
½ cup parmesan cheese, grated
1/3 cup dry white wine
½ teaspoon red pepper flakes
½ cup chopped fresh basil
Coarse salt and fresh black pepper to taste

1. Cook the Dreamfields penne according to package directions to al dente. Drain and rinse in cold water; drain well. Reserve.
2. In a large saucepan over medium high heat, heat the oil and add the garlic, onions, chicken and mushrooms. Continue cooking until the mushroom release most of the liquid, about 4 to 5 minutes, being careful not to over-brown the garlic.
3. Add the white wine to loosen the brown bits in the bottom of the pan.
4. Add the broccoli rabe and cook until wilted, about 3 minutes.
5. Add the tomatoes, thyme & oregano and cook for another 2 to 3 minutes.
6. Add the reserved pasta, cooking until the pasta has warmed through, about 2 to minutes.
7. Just before serving, add with the basil, parmesan cheese and red pepper flakes.
8. Season with salt & pepper to taste.

* To cook the chicken breast, place a small amount of extra virgin olive oil in a large skillet over low heat, add the chicken breast. Keep the heat low, as you do not want to brown the chicken, cook for about 3-4 minutes on each side. Remember that the chicken will finish cooking in the sauce. (You could also precook the chicken in the microwave without the oil; this will not only save time but will also save calories.)

For more information on Deborah Heart and Lung, click here.