INGREDIENTS

INSTRUCTIONS

1. 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.
2. 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.
3. 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.
4. 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, 15 optional calories.
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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