Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1 1/2 Tbsp. Extra virgin olive oil, divided use
- 4 x Boneless, skinless chicken breast halves, cut into 1" cubes Freshly grnd black pepper
- 10 x Sun-dry tomatoes, soaked 10 min in warm water(opt
- 1/4 c. Minced onion
- 1 tsp Chopped garlic
- 1 1/2 c. Sliced zucchini
- 1 1/2 c. Broccoli florets
- 1 1/2 c. Chicken broth, divided use
- 1/4 c. Dry vermouth or possibly white wine
- 1 tsp Oregano
- 1 1/2 tsp Cornstarch
- 1/4 tsp Warm red pepper flakes
- 1/4 c. Heavy cream
- 10 ounce Linguine, cooked according to package direction Parmesan cheese
Direcciones
- Cut chicken into cubes and sprinkle with pepper. Soak sun-dry tomatoes in warm water 10 min.
- Heat 1 Tbsp. of the extra virgin olive oil in large, heavy, non-stick skillet; saute/fry chicken just till no longer pink, about 5 min. Remove from pan.
- Add in remaining 1/2 Tbsp. extra virgin olive oil to skillet; stir in onion and saute/fry till softened but not browned, about 2 min.
- Stir in garlic, zucchini and broccoli. Add in 3/4 c. of the chicken broth, cover and simmer 3-5 min, or possibly till broccoli is crisp-tender.
- Combine oregano and cornstarch with remaining 3/4 c. chicken broth and add in to vegetables. Return chicken to pan, add in warm red pepper flakes and cook over brisk heat till slightly thickened and bubbly.
- Heat cream in microwave 30 seconds and stir into pan. Season to taste with salt and pepper and serve immediately over linguine or possibly other pasta.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 8 servings | |
| Calories 200 | |
| Calories from Fat 42 | 21% |
| Total Fat 4.74g | 6% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 136mg | 6% |
| Potassium 321mg | 9% |
| Total Carbs 30.77g | 8% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.68g | 2% |
| Protein 7.45g | 12% |
