ITALIAN CHICKEN PASTA
Steps:
- Cook the spaghetti to your liking, drain and set aside.
- In a Ziploc bag, combine ½ cup flour, 1 tsp. Salt ¼ tsp pepper, 1 tsp garlic powder and 2 tsp Italian seasoning. Shake to combine.
- Add the chicken to the Ziploc back and shake to coat well.
- Heat the oil in a large skillet over medium high heat on the stove and add the chicken. Saute until browned on each side and cooked through. Remove and set aside.
- To the skillet, add the butter and reduce the heat to medium.
- Mix in the onions and saute until softened.
- Add in the tomatoes and garlic and saute for 30 seconds.
- Sprinkle in the flour and stir to combine.
- Pour in the white cooking wine and saute for several minutes.
- Stir in the red pepper flakes and Italian seasoning.
- Whisk in the heavy whipping cream and parmesan cheese. Saute until the sauce thickens.
- Stir the cooked spaghetti into the sauce and add the chicken back into the skillet before serving.
Nutrition Facts : ServingSize 1 g, Calories 798 kcal, Carbohydrate 43 g, Protein 53 g, Fat 41 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 218 mg, Sodium 1080 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 18 g
ITALIAN CHICKEN PASTA
I really like this recipe because the combination of artichokes, roasted peppers and olives gives it a great flavor and it is quick and easy to do. I originally found it in Bon Appetit years ago and it has been a favorite ever since. I sometimes add sun-dried tomatoes in oil but it is really good the way it is- even cold the next day for lunch. I also sometimes use penne or other shaped pasta. This is my first recipe posting and I hope you enjoy it.
Provided by nadia murray
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large, heavy skillet over medium heat.
- Add onion and garlic and cook until onion is translucent, stirring and taking care not to brown the garlic, about 10 minutes.
- Add chicken strips and stir until cooked through, about 5 minutes.
- Mix in artichoke hearts and peppers with their liquid and olives and heat through.
- Season to taste with salt and pepper.
- Pour over pasta and toss well.
- Serve, passing parmesan separately.
Nutrition Facts : Calories 609.9, Fat 14.9, SaturatedFat 2.3, Cholesterol 65.8, Sodium 966.4, Carbohydrate 78.3, Fiber 7.9, Sugar 3.8, Protein 40.6
ITALIAN CHICKEN AND PENNE
This easy stir-fry combines the pasta with green pepper, mushrooms and tomatoes in an Italian-style sauce. I made up this recipe one evening, and it was a big hit with my family. -Janeen Longfellow, Wolcottville, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions; drain. In a nonstick wok, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted.
Nutrition Facts : Calories 291 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
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