Italian-style Chicken Over Pasta Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
350 gram: Chicken breasts, bite size pieces
1 tbsp: Extra-virgin olive oil,
2 tbsp: Water,
1 large: Onion, finely chopped
1 Clove: garlic, minced
1 large: Green pepper, diced
2 cup: Zucchini, thinly sliced
3 tbsp: Dry sherry or chicken broth,
15 ounce: Tomato sauce,
1/4 cup: Fresh parsley, finely chopped
3/4 tsp: Basil,
1/2 tsp: Thyme, fresh
1/4 tsp: Oregano,
1/8 tsp: Pepper,
1 dash: Salt,
8 ounce: Capellini,
Directions:
1. In nonstick pan over med, heat chicken and oil, stirring
frequently for 3-4 mins until chicken is white on all sides. Remove
with slotted spoon and set aside.
2. Add water to pan and stir in onions and garlic. Cook, stirring
frequently, 6-7 mins until onions are tender (add more water if onions
begin to stick). Add all remaining ingredients but pasta. Add the
chicken and mix well. Bring to boil, then reduce heat, cover and
simmer 13-16 mins until vegetables are just tender. Add salt.
3. Meanwhile, cook capellini, drain and server topped with chicken
mixture.
~~~~~~~~~~~~~~~~~~~~~~~~~~ Per serving:
370 calories, 6.7 fat (16% CFF)
1.2 g sat.fat, 83mg cholest.
Contributor: "100% Pleasure" N Baggett, R. Glick
Source from luhu.jp
frequently for 3-4 mins until chicken is white on all sides. Remove
with slotted spoon and set aside.
2. Add water to pan and stir in onions and garlic. Cook, stirring
frequently, 6-7 mins until onions are tender (add more water if onions
begin to stick). Add all remaining ingredients but pasta. Add the
chicken and mix well. Bring to boil, then reduce heat, cover and
simmer 13-16 mins until vegetables are just tender. Add salt.
3. Meanwhile, cook capellini, drain and server topped with chicken
mixture.
~~~~~~~~~~~~~~~~~~~~~~~~~~ Per serving:
370 calories, 6.7 fat (16% CFF)
1.2 g sat.fat, 83mg cholest.
Contributor: "100% Pleasure" N Baggett, R. Glick
Source from luhu.jp