| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Italian1 |
4 |
servings |
INGREDIENTS
| 4 |
|
Half chicken breasts; boned and skinned |
| 1/8 |
ts |
Garlic; minced |
| 1 |
ts |
Oil |
| 1 |
ts |
Oregano |
| 1/8 |
ts |
Salt |
| 1 |
|
4 ounce thi spaghetti; broken in quarters |
| 1/8 |
ts |
Cayenne pepper |
| 1 |
sm |
Onion; chopped |
| 1 |
|
16 oz can tomatoes |
| 1 |
sm |
Green pepper-cored; seeded, sliced 1/8" |
|
|
; thick |
| 1/4 |
c |
Water |
| 1 |
tb |
Parsley; chopped |
INSTRUCTIONS
Place the chicken breasts between two sheets of plastic wrap or waxed
paper. Pound the chicken breasts with a metal meat mallet until they
are about 1/2" thick. Heat the oil in a frying pan or skillet. Brown
the chicken breasts in the hot oil on both sides. Add the spaghetti,
onion and pepper strips, placing them around the chicken. Break up
the larger pieces of tomato. Pour the tomatoes and water over the top
of the chicken.
Bring to a boil. Lower the heat. Cover. Cook until the chicken and
spaghetti are done (about 15 minutes). Remove the bay leaf. Serve
garnished with chopped parsley.
Per serving: 44 Calories (kcal); 2g Total Fat; (28% calories from
fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 78mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
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