Pasta With Italian Chicken & Scallions Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
12 ounce: Fettuccine, uncooked
12 ounce: Boneless chicken breasts, (skinless)
2 cup: Italian salad dressing, (non-fat)
2 cup: Water, divided
2 bunch: Scallions or spring onions, chopped
1: Chicken bouillon cube,
2 tsp: Margarine,
Freshly ground black pepper,
1 tsp: Vegetable oil,
1: Red bell pepper, seeds and ribs removed - chopped
Chopped parsley for garnish,
Directions:
Prepare pasta according to package directions; drain.
In a large skillet, cook chicken in Italian dressing and water over
medium-high heat until cooked through. Remove from pan and allow to
cool slightly. Cut into bite-sized pieces.
In a medium saucepan, bring 1 cup of water to a boil. Add the onions
and bouillon cube. Cook until onions are soft, about 3 minutes. Drain
and reserve liquid. Puree the onions with margarine and 1/2 cup of
the reserved liquid in a food processor or blender until smooth.
Season with freshly ground black pepper to taste. Toss with pasta.
In a medium non-stick saute pan, heat oil over medium-high heat. Add
bell pepper and saute until tender, about 3 to 4 minutes. Arrange
pasta on a platter and top with chicken and bell pepper. Toss
lightly. Garnish with parsley and serve.
Each serving provides: 767 Calories; 40.8 g Protein; 132 g
Carbohydrates; 7 g Fat; 49.5 mg Cholesterol; 378 mg Sodium. Calories
from Fat: 8%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp
In a large skillet, cook chicken in Italian dressing and water over
medium-high heat until cooked through. Remove from pan and allow to
cool slightly. Cut into bite-sized pieces.
In a medium saucepan, bring 1 cup of water to a boil. Add the onions
and bouillon cube. Cook until onions are soft, about 3 minutes. Drain
and reserve liquid. Puree the onions with margarine and 1/2 cup of
the reserved liquid in a food processor or blender until smooth.
Season with freshly ground black pepper to taste. Toss with pasta.
In a medium non-stick saute pan, heat oil over medium-high heat. Add
bell pepper and saute until tender, about 3 to 4 minutes. Arrange
pasta on a platter and top with chicken and bell pepper. Toss
lightly. Garnish with parsley and serve.
Each serving provides: 767 Calories; 40.8 g Protein; 132 g
Carbohydrates; 7 g Fat; 49.5 mg Cholesterol; 378 mg Sodium. Calories
from Fat: 8%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp