Italian Chicken and Pasta Recipe

Summary

Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Olive oil2 Tablespoon
 Boneless, skinless, chicken breasts1 Pound, cut into 1-inch pieces
 Fresh mushrooms6 Ounce, sliced to make 2 cups
 Onion1 Large, diced to make 1 cup
 Cornstarch4 Teaspoon
 Tomato juice2 Cup (32 tbs)
 Dried basil leaves1⁄4 Teaspoon, crushed
 Pepper1⁄8 Teaspoon
 Fresh parsley/2 teaspoons dried parsley flakes2 Tablespoon, snipped
 Cooked linguine4 Cup (64 tbs), hot (About 8 Ounces Dry)
 Fresh basil leaves1 Tablespoon, for garnish (Few Leaves)

Nutrition Facts

Serving size

Calories 459 Calories from Fat 95

% Daily Value*

Total Fat 11 g16.6%

Saturated Fat 1.7 g8.5%

Trans Fat 0 g

Cholesterol 112 mg

Sodium 105.8 mg4.4%

Total Carbohydrates 54 g18%

Dietary Fiber 2.7 g10.9%

Sugars 8.4 g

Protein 37 g73.8%

Vitamin A 29% Vitamin C 68%

Calcium 7.6% Iron 22.7%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a large skillet or casserole, heat half the oil over medium-high flame.
2. When hot but not smoking, add the chicken pieces to the skillet, and stir- fry for about 5 minutes until evenly browned and tender.
3. With a slotted spoon remove them onto a platter and keep aside.
4. Add more oil to the skillet and heat.
5. Add the onion and mushrooms and sauté until soft and dry.
6. Blend the cornstarch into the tomato juice.
7. Add to the vegetables in the skillet and stir well.
8. Add basil and pepper and bring the sauce to a boil, stirring constantly, until it thickens.
9. Return the cooked turkey strips to the pan and stir into the sauce.
10. Reduce heat, cover pan and let simmer for 5 minutes, stirring occasionally.
11. Finally stir in parsley when heated through.

SERVING
12. Divide the hot cooked linguine equally among 4 pasta dishes
13. Ladle the chicken, vegetables, and sauce top.
14. Garnish with more parsley and basil if you like.
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