| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Italian | Italian3 | 4 | servings |
INGREDIENTS
| 1 | ts | Vegetable oil |
| 1 1/2 | c | Sliced mushrooms |
| 1/2 | c | Chopped onion |
| 1 | Garlic clove; minced | |
| 1 | lb | Boneless/skinless chicken breasts cut into 1" pieces |
| 1/2 | ts | Salt |
| 1/2 | ts | Dried basil |
| 1/4 | ts | Pepper |
| 2 | c | Coarsley chopped tomato |
| 4 | c | Hot cooked fettuccine |
| 1/4 | c | Grated fresh parmesean |
INSTRUCTIONS
Heat oil in a large nonstick skillet over med-high heat. Add mushrooms, onion, and garlic; sauté.2 minutes. Add chicken, salt, basil, and pepper; sauté.5 minutes or until chicken is done. Add tomato; sauté.2 minutes. Serve over pasta; sprinkle with cheese. Reprinted from Cooking Light Magazine, Sept. 1996. Per serving: 26 Calories (kcal); 1g Total Fat; (40% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 268mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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