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Ingredientes
- 1/3 c. extra virgin olive oil
- 1/4 c. fresh lemon juice
- 1 clove garlic, chopped
- 1/2 teaspoon each grated lemon & oregano leaves
- 1 pound boneless chicken breasts, cut into strips
- 1 pound spaghetti, uncooked
- 1 tbsp. extra virgin olive oil
- 1/2 c. minced red pepper
- 1 each sm. yellow squash & zucchini, shredded
- 1 c. quartered ripe olives (black)
- 1/2 c. chicken broth
- 2 teaspoon cornstarch
- 1 teaspoon salt
Direcciones
- In small saucepan cook extra virgin olive oil, lemon juice, garlic and seasonings till bubbly. Cold. In medium bowl, mix chicken and extra virgin olive oil mix. Marinate 30 min. Prepare spaghetti according to directions on the box, drain.
- In large skillet, heat oil. Add in chicken mix and red pepper; cook till chicken is slightly pink. Add in shredded squash and olives. Cook till warm. In small bowl, blend broth, cornstarch and salt. Add in to chicken mix. Cook and stir till thickened. Add in to warm spaghetti, toss to mix. Preparation time: 1 hour. Serves: 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 12 servings | |
| Calories 421 | |
| Calories from Fat 255 | 61% |
| Total Fat 28.53g | 36% |
| Saturated Fat 4.39g | 18% |
| Trans Fat 0.04g | |
| Cholesterol 19mg | 6% |
| Sodium 232mg | 10% |
| Potassium 200mg | 6% |
| Total Carbs 29.77g | 8% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.47g | 1% |
| Protein 11.53g | 18% |
