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Chicken& Broccoli with Linguine















Trans-fat Free, Good source of fiber


1 ½ tablespoons olive oil
4 each chicken breasts
10 each sundried tomatoes
¼ cup onions
1 teaspoon garlic
1 ½ cups zucchini
1 ½ cups broccoli florets
1 ½ cups chicken broth
¼ cup white wine
1 teaspoon oregano
1 ½ teaspoons cornstarch
¼ teaspoon red pepper flakes
¼ cup heavy whipping cream
10 ounces pasta, linguine


Cut chicken into cubes and sprinkle with pepper.

Soak sun-dried tomatoes in hot water 10 minutes.

Heat 1 tablespoon of the olive oil in large, heavy, non-stick skillet; sauté chicken just until no longer pink, about 5 minutes.

Remove from pan.

Add remaining ½ tablespoon olive oil to skillet; stir in onion and sauté until softened but not browned, about 2 minutes.

Stir in garlic, zucchini and broccoli.

Add ¾ cup of the chicken broth, cover and simmer 3 to 5 minutes, or until broccoli is crisp-tender.

Combine oregano and cornstarch with remaining ¾ cup chicken broth and add to vegetables.

Return chicken to pan, add hot red pepper flakes and cook over brisk heat until slightly thickened and bubbly.

Heat cream in microwave 30 seconds and stir into pan.

Season to taste with salt and pepper and serve immediately over linguine or other pasta.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 347g (12.2 oz)
Amount per Serving
Calories 55126% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 214mg 9%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 12%
Sugars g
Protein 80g
Vitamin A 23% Vitamin C 56%
Calcium 7% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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