You’re gonna have to be sneaky.

We all know we need to eat more veggies (potatoes don’t count), but this isn’t always easy.

I’m not talking about drenching lettuce with ranch dressing or drowning broccoli in melted cheese. You’re not fooling anybody there. But yes, it’s hard to be healthy.

Try cooking more with the fresh produce that’s becoming more plentiful as the weather continues to warm. Toss all those good-for-you vegetables that you might not otherwise eat (read squash and spinach) into something that tastes great.

This Internet-modified recipe for a creamy pasta and chicken dish is a great one to get kids to eat their vegetables. It even tricks adults into an extra serving or two of vitamin-packed goodness.

The meal is quick and easy. A tip: if the sauce is too thick, add a splash of milk before adding the noodles. For dessert, serve fresh fruit with a dollop of fat-free whip cream, and you’re on a roll.

Creamy Chicken and Veggie Pasta
Ingredients:
12 ounces pasta
1 can chicken broth
1 pound chicken breast, diced
8 ounces fat-free cream cheese
zucchini, diced
squash, diced
cherry tomatoes, halved
fresh baby spinach
In a deep skillet, cook chicken chunks in chicken broth. When chicken is no longer pink, add cream cheese. Stir over low heat until mixed well. Add desired amount of veggies. Meanwhile, prepare pasta (bow tie or penne noodles work well.) Once veggies in sauce mixture are tender, toss over drained pasta and serve. Pepper to taste.