Pasta with italian chicken & scallions
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Fettuccine, uncooked |
| 12 | ounces | Boneless chicken breasts (skinless) |
| 2 | cups | Italian salad dressing (non-fat) |
| 2 | cups | Water; divided |
| 2 | bunches | Scallions or spring onions chopped |
| 1 | Chicken bouillon cube | |
| 2 | teaspoons | Margarine |
| Freshly ground black pepper | ||
| 1 | teaspoon | Vegetable oil |
| 1 | Red bell pepper seeds and ribs removed chopped | |
| Chopped parsley for garnish | ||
Directions
Prepare pasta according to package directions; drain.
In a large skillet, cook chicken in Italian dressing and water over medium-high heat until cooked through. Remove from pan and allow to cool slightly. Cut into bite-sized pieces.
In a medium saucepan, bring 1 cup of water to a boil. Add the onions and bouillon cube. Cook until onions are soft, about 3 minutes. Drain and reserve liquid. Puree the onions with margarine and ½ cup of the reserved liquid in a food processor or blender until smooth.
Season with freshly ground black pepper to taste. Toss with pasta.
In a medium non-stick saute pan, heat oil over medium-high heat. Add bell pepper and saute until tender, about 3 to 4 minutes. Arrange pasta on a platter and top with chicken and bell pepper. Toss lightly. Garnish with parsley and serve.
Each serving provides: 767 Calories; 40⅘ g Protein; 132 g Carbohydrates; 7 g Fat; 49½ mg Cholesterol; 378 mg Sodium. Calories from Fat: 8%
Copyright National Pasta Association () (Reprinted with permission)