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Chicken Pasta Italiana

 

55

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

60

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

2 quarts water
*
½ cup white wine
dry
*
4 (4 chicken breasts
boneless, skinned
*
4 each garlic cloves
3 tablespoons basil
thinly sliced
teaspoon salt
*
teaspoon black pepper
*
2 tablespoons lemon juice
4 ounces pasta, rigatoni
uncooked
1 tablespoon olive oil
1 medium sweet red bell peppers
julienned
4 each olives
ripe, thinly sliced
*

Directions

Bring water to a boil in medium sauce pan.

Add wine, chicken and garlic.

Reduce heat and simmer 15 min. or until chicken is done.

Remove chicken and garlic from broth, reserving broth.

Let chicken cool. Cut chicken into ½ in. pieces. Set aside. Crush garlic in a small bowl, add basil, salt, pepper and lemon juice.

Mix well and set aside.

Bring reserved broth to a boil.

Add pasta. Cook 12 min. or until al dente.

Drain. Rinse under cold water. drain. Toss pasta with olive oil.

Combine reserved garlic-lemon mixture, chicken, pasta, bell peppers and olives in a large bowl.

Toss gently. Chill at least 1 hour. Spoon chicken mixture onto lettuce lined plates.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 7241% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 77mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 4g
Vitamin A 23% Vitamin C 75%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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