Fettucine with Winter Vegetables
INGREDIENTS:
12 Oz.skinless; boneless
-chicken breats
1/2 c Chicken broth
1 ts Cornstarch
1 pk (16 oz) frozen yellow;
-green, and red peppers, and
-onions (stir fry veggies)
1 pk (9 oz) refrigerated
-fettucine or linguine
1 tb Olive oil
2 ts Bottled minced garlic
1/4 ts Crushed red pepper (up to
-1/2)
1/2 c Chopped tomatoes
1/4 c Snipped fresh basil
Romano cheese
12 Oz.skinless; boneless
-chicken breats
1/2 c Chicken broth
1 ts Cornstarch
1 pk (16 oz) frozen yellow;
-green, and red peppers, and
-onions (stir fry veggies)
1 pk (9 oz) refrigerated
-fettucine or linguine
1 tb Olive oil
2 ts Bottled minced garlic
1/4 ts Crushed red pepper (up to
-1/2)
1/2 c Chopped tomatoes
1/4 c Snipped fresh basil
Romano cheese
I got the new edition of Better Homes and Gardens yesterday, and this looked so good, I ended up making it for dinner. It was quick, tasty, and reasonably healthy. What more could I ask for?
Rinse chicken and pat dry with paper towels; cut into bite-size pieces and set aside. Stir together chicken broth and cornstarch; set aside. Bring a large pot of salted water to boiling. Add frozen pepper mixture and pasta. Return to boiling and cook for 2 minutes or till pasta is just tender. Drain and return to saucepan. Toss with 1 teaspoon of the olive oil. Keep pasta warm. Meanwhile, in a large skillet, heat remaining olive oil over medium-high heat. Add chicken, garlic and crushed red pepper. Cook for two to three minutes, or until chicken is no longer pink, stirring often. Push chicken to sides of skillet. Stir cornstarch mixture and add to center of skillet. Cook and stir till thickened and bubbly. Stir all ingredients together to coat with sauce. Remove chicken and sauce from heat; toss with cooked pasta mixture, tomatoes, and basil. Serve topped with curls of Romano cheese.
Nutrition facts per serving: 389 cal., 9 g total fat (1 g. sat. fat), 96 mg chol., 261 mg sodium, 46 g, carbo., 1 g fiber, and 28 g, pro.
Rinse chicken and pat dry with paper towels; cut into bite-size pieces and set aside. Stir together chicken broth and cornstarch; set aside. Bring a large pot of salted water to boiling. Add frozen pepper mixture and pasta. Return to boiling and cook for 2 minutes or till pasta is just tender. Drain and return to saucepan. Toss with 1 teaspoon of the olive oil. Keep pasta warm. Meanwhile, in a large skillet, heat remaining olive oil over medium-high heat. Add chicken, garlic and crushed red pepper. Cook for two to three minutes, or until chicken is no longer pink, stirring often. Push chicken to sides of skillet. Stir cornstarch mixture and add to center of skillet. Cook and stir till thickened and bubbly. Stir all ingredients together to coat with sauce. Remove chicken and sauce from heat; toss with cooked pasta mixture, tomatoes, and basil. Serve topped with curls of Romano cheese.
Nutrition facts per serving: 389 cal., 9 g total fat (1 g. sat. fat), 96 mg chol., 261 mg sodium, 46 g, carbo., 1 g fiber, and 28 g, pro.