Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1/2 c. sun-dry tomatoes (not oil-packed)
- 3 Tbsp. all-purpose flour
- 1/4 tsp salt
- 1/4 tsp grnd red pepper
- 1 lb chicken tenders cut 3/4" pcs
- 1 Tbsp. extra virgin olive oil
- 2 x garlic cloves chopped
- 1/4 c. dry vermouth
- 1 can diced Italian-style tomatoes - (14 1/2 ounce)
- 2 sm zucchini sliced
- 1 lrg red bell pepper cut thin strips
- 1 lrg yellow bell pepper cut thin strips
- 1 Tbsp. fresh thyme leaves (or possibly 1 tspn dry thyme leaves)
- 1/2 c. water
- 1/2 lb uncooked angel hair pasta
Direcciones
- Place sun-dry tomatoes in small bowl; cover with boiling water. Let tomatoes soak for 5 - 10 min or possibly till soft. Drain; cut into slivers.
- Combine flour, salt and red pepper in medium bowl; mix well. Add in chicken; toss till proportionately coated.
- Heat extra virgin olive oil in large nonstick skillet over medium-high heat. Add in chicken; cook without stirring 3 to 4 min or possibly till golden brown. Turn chicken; cook 3 min longer.
- Add in garlic; cook and stir 1 minute. Add in vermouth; stir to loosen skillet drippings. Add in canned tomatoes, dry tomatoes, zucchini, bell peppers, thyme and water; bring to a boil. Cover; reduce heat to low and simmer 5 min or possibly till zucchini is tender, stirring occasionally. Set aside and keep hot.
- Cook pasta according to package directions, omitting salt. Drain. Transfer to large serving bowl. Pour sauce over pasta; garnish with thyme sprigs, if you like.
- This recipe yields 6 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 6 servings | |
| Calories 406 | |
| Calories from Fat 135 | 33% |
| Total Fat 15.1g | 19% |
| Saturated Fat 2.94g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 541mg | 23% |
| Potassium 610mg | 17% |
| Total Carbs 49.68g | 13% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.59g | 3% |
| Protein 18.11g | 29% |
