| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dishes, Poultry, Weight watc |
2 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 5 |
oz |
Skinless; boneless chicken, cut into 1/2-inch strips |
| 1/2 |
c |
Chopped onion |
| 1 |
|
Garlic clove; minced |
| 1/2 |
c |
Chopped red bell pepper |
| 1/2 |
c |
Sliced mushrooms |
| 1 |
tb |
Red wine vinegar |
| 1 |
c |
Canned crushed tomatoes |
| 1 |
ds |
Fresh ground black pepper |
| 1 1/2 |
c |
Hot cooked linguine |
| 2 |
ts |
Grated parmesan cheese. |
INSTRUCTIONS
In a large nonstick skillet, heat oil; add chicken, onion and garlic. Cook
over med-high heat, stirring occasionally, until onion is translucent,
about 3 minutes. Add bell pepper; cook 1 minute. Add mushrooms and vinegar;
cook 1 minujte longer. Stir in tomatoes and pepper; reduce heat to low;
simmer 5 minutes.
To serve place linquine on platter; spoon chicken mixture over. Sprinkle
with cheese.
Per serving: 322 Calories, 7g Fat WW Exchanges: 1 FA, 2 P, 2 1/2 F/V, 1 1/2
B, 10 BC
Recipe by: WW Homestyle Recipes
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@aol.com
on Oct 17, 1997
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