Yield: 4 Servings
|½ pounds||Rigatoni or other tube pasta; uncooked|
|2 tablespoons||Olive oil|
|½ medium||Onion; chopped|
|½ large||Green bell pepper; julienned|
|½ large||Red bell pepper; julienned|
|½ large||Yellow bell pepper; julienned|
|1||Clove garlic; minced|
|¼ cup||Low sodium chicken broth|
|2 tablespoons||Fresh parsley; minced|
|¼ teaspoon||Dried basil|
|⅛ teaspoon||Crushed red pepper|
|1 tablespoon||Lemon juice|
|2||Boneless skinless chicken breasts; halved and cooked|
Cook the rigatoni according to package directions, without adding salt, drain and set aside. In a large skillet, over medium heat, heat the oil.
Add the onion, peppers and garlic and saut for 6 minutes. Add the tomatoes, chicken broth, parsley, basil, crushed red pepper and salt and pepper to taste. Add the lemon juice. Add chicken to the skillet and cook chicken in sauce over low heat just until chicken is warmed in the sauce.
Arrange the cooked rigatoni on a serving platter. Spoon chicken and pepper sauce over rigatoni and serve.
Per serving: calories 376, fat 9.6g, 23% calories from fat, cholesterol 37mg, protein 22.1g, carbohydrates 50.1g, fiber 4.2g, sodium 80mg.
Exchanges: 3 Lean Meat, 3 Starch, 1 Vegetable.
Source: webmaster@... Copyright © 1996-1998 Meals For You.
MC Formatted & MC Busted by Barb at Possum Kingdom NOTES : Prep: 10 min, Cook: 15 min.
Recipe by: The American Diabetes Association's Easy & Elegant Entrees Posted to recipelu-digest by "abprice@..." <abprice@...> on Mar 21, 1998