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Add a photoQuick and easy springtime pasta dish. Light and refreshing!
Ingredientes
- 3 boneless skinless chicken breasts, sliced
- 1 can diced tomatoes
- 2 yellow squash, sliced
- 2 zucchini, sliced
- 1 T Herbes de Provence
- 2 T olive oil
- 1 T butter
- 1 t. dried basil or 1 T fresh
- 1 T capers
- 2 cloves garlic, minced
- salt and pepper
- 10 oz.( half a bag) Hot cooked egg noodles
- Parmesan cheese to serve
Direcciones
- Heat butter in a large skillet over medium high heat. Toss sliced chicken with 2 T oil and Herbes de Provence, salt and pepper. Saute in pan until just cooked through. Remove from pan and set aside.
- Add squash and zucchini to the pan and cook until softened, about 10 minutes. Add in garlic and dried basil ( wait until the end to add fresh basil) and saute for 1 minute. Add in tomatoes and capers. Reduce heat and add chicken back in to the pan. Simmer for 5 minutes. Serve over hot egg noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 4 servings | |
| Calories 107 | |
| Calories from Fat 36 | 34% |
| Total Fat 4.05g | 5% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 23mg | 8% |
| Sodium 130mg | 5% |
| Potassium 677mg | 19% |
| Total Carbs 8.71g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.81g | 3% |
| Protein 10.75g | 17% |
