INGREDIENTS

INSTRUCTIONS

2
In large pot of boiling water, cook broccoli rabe 2 minutes. With
slotted spoon, transfer broccoli rabe to bowl; set aside. Return  water
to a boil; add fettuccine. Cook 9-11 minutes, until tender;  drain. In
large nonstick skillet, heat 2 teaspoons of the olive oil;  add chicken
and sprinkle with garlic/herb seasoning. Cook over  medium-high heat
4-5 minutes, until cooked through; transfer to plate  and keep warm.
Add the remaining 2 teaspoons olive oil to skillet and  heat; add onion
and garlic. Cook, stirring frequently, 3-4 minutes,  until tender. Stir
in cooked broccoli rabe and radicchio. Cook,  stirring frequently, 4-5
minutes, until tender; add cooked fettuccine  to skillet. Sprinkle with
cheese and pepper; toss to mix well. To  serve, arrange one-fourth of
the pasta onto each of 4 plates. Top  each with a chicken breast;
sprinkle each with 1 tablespoon basil.  NOTES : 1. 2 cups uncooked
broccoli rabe - not in database 2. spinach  fettucine - not in database
3. 1/2 teaspoon salt-free garlic and herb  seasoning - not in database
4. slice the red onion thinly and  separate into rings. 5. Because of
allergies, I have to use Romano  cheese instead of Parmesan cheese.
Entered to MasterCook by Ellen in  Toronto, Canada Weight Watchers
program: 1 fat, 2 1/4 vegetables, 2  proteins, 2 breads,  Recipe by:
Weight Watchers Complete Cookbook & Program Basics, p. 148  Posted to
EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Apr 9,  1999,
converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 291
Calories From Fat: 84
Total Fat: 9.4g
Cholesterol: 75.3mg
Sodium: 386.1mg
Potassium: 629.1mg
Carbohydrates: 17.5g
Fiber: 2g
Sugar: <1g
Protein: 33.9g