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PASTA WITH CHICKEN, TOMATO AND ROMANO
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Poultry
Amount Measure Ingredient -- Preparation Method
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1 lb Spaghetti or Linguine
-OR Thin Spaghetti,
-uncooked
2 Ripe tomatoes -- cored
2 ts Olive or vegetable oil
1 lg Onion
-- peeled & finely diced
4 lg Garlic cloves
-- peeled & finely chopped
1 lb Boneless chicken breast
-- (skinless),
-- cut into strips
1 t Dried basil
12 md California ripe olives
-- coarsely chopped
1 Green bell pepper
-- seeds and ribs removed,
-- julienned
15 1/2 oz Low-sodium chicken broth
1 c Grated Romano cheese
Prepare pasta according to package directions. While
pasta is cooking, cut the tomatoes in half crosswise
and scoop out the seeds with your fingers. Chop the
tomatoes coarsely.
Heat the oil in a large skillet over medium heat. Add
the onion and garlic and cook until the onion is
lightly browned and tender, about 6 minutes. Add the
chicken and basil and cook until the chicken is
lightly browned, about 8 minutes. Stir in the olives,
green pepper and tomatoes and cook until the tomatoes
begin to give off liquid, about 2 minutes. Add the
chicken broth to the skillet, heat to boiling and boil
until half of the liquid is evaporated, about 4
minutes.
When pasta is done, drain it well and add to sauce
mixture. Toss until pasta is evenly mixed with sauce.
Transfer to serving dish, top with cheese and serve.
Serves 6 to 8
Each serving provides: 299 Calories; 27.8 g Protein;
26.5 g Carbohydrates; 8.9 g Fat; 61.9 mg Cholesterol;
519 Sodium. Calories from Fat: 14%
Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)
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