Fettuccine with oranges & watercress
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Fettuccine, uncooked |
| 12 | ounces | Boneless chicken breasts (without skin) |
| 8 | ounces | Orange juice concentrate |
| 5 | tablespoons | Teriyaki sauce |
| 2 | tablespoons | Lime juice |
| 8 | ounces | Sliced water chestnuts drained |
| 2 | bunches | Watercress coarsely chopped |
| 3 | tablespoons | Chopped pecans lightly toasted |
| 2 | Oranges (optional) peeled with a knife and sliced into sections | |
Directions
Prepare pasta according to package directions. While pasta is cooking, stir together the orange juice concentrate, teriyaki sauce and lime juice in a medium skillet. Add the chicken breasts, cover the skillet and simmer the chicken four minutes. Turn the chicken, cover and cook for four more minutes or until done. Remove the chicken to a cutting board and let it cool. Add the water chestnuts to the orange sauce. Bring to a boil and stir. Slice the chicken into strips and add it to the sauce. In a large serving bowl, toss together the hot pasta, pecans and watercress. Add chicken and orange sauce. Garnish with orange slices and serve.
Each serving provides: 896 Calories; 44⅖ g Protein; 162 g Carbohydrates; 7½ g Fat; 49.3 mg Cholesterol; 932 mg Sodium.
Calories from Fat: 8%
Copyright National Pasta Association () (Reprinted with permission)