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Ingredientes
- 12 ounce skinless, boneless chicken breats
- 1/2 c. Chicken broth
- 1 tsp Cornstarch
- 1 pkt (16 ounce) frzn yellow, green, and red peppers, and onions (stir fry veggies)
- 1 pkt (9 ounce) refrigerated Tagliatelle or possibly linguine
- 1 Tbsp. Extra virgin olive oil
- 2 tsp Bottled chopped garlic
- 1/4 tsp Crushed red pepper (up to 1/2)
- 1/2 c. Minced tomatoes
- 1/4 c. Snipped fresh basil
- Â Â Romano cheese
Direcciones
- Looked so good, I ended up making it for dinner. It was quick, tasty, and reasonably healthy. What more could I ask for
- Rinse chicken and pat dry with paper towels; cut into bite-size pcs and set aside. Stir together chicken broth and cornstarch; set aside. Bring a large pot of salted water to boiling. Add in frzn pepper mix and pasta.
- Return to boiling and cook for 2 min or possibly until pasta is just tender.
- Drain and return to saucepan. Toss with 1 tsp. of the extra virgin olive oil. Keep pasta hot. Meanwhile, in a large skillet, heat remaining extra virgin olive oil over medium-high heat. Add in chicken, garlic and crushed red pepper. Cook for two to three min, or possibly till chicken is no longer pink, stirring often. Push chicken to sides of skillet. Stir cornstarch mix and add in to center of skillet. Cook and stir until thickened and bubbly. Stir all ingredients together to coat with sauce. Remove chicken and sauce from heat; toss with cooked pasta mix, tomatoes, and basil. Serve topped with curls of Romano cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 4 servings | |
| Calories 304 | |
| Calories from Fat 55 | 18% |
| Total Fat 6.33g | 8% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 137mg | 6% |
| Potassium 220mg | 6% |
| Total Carbs 49.72g | 13% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.22g | 1% |
| Protein 11.13g | 18% |
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