Herbed chicken pasta *jb
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Vegetable oil |
| 1½ | cup | Sliced mushrooms |
| ½ | cup | Chopped onion |
| 1 | Garlic clove, minced | |
| 1 | pounds | Boneless/skinless chicken breasts cut into 1\" pieces |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dried basil |
| ¼ | teaspoon | Pepper |
| 2 | cups | Coarsley chopped tomato |
| 4 | cups | Hot cooked fettuccine |
| ¼ | cup | Grated fresh Parmesean |
Directions
Heat oil in a large nonstick skillet over med-high heat. Add mushromms, onion, and garlic; saute 2 minutes. Add chicken, salt, basil, and pepper; saute 5 minutes or until chicken is done. Add tomato; saute 2 minutes. Serve over pasta; sprinkle with cheese.
Per serving: 395 cal, 6g fat (13%), 4g pro, 492mg sod, 71 mg chol.
Reprinted from Cooking Light Magazine, Sept. 1996.