| 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
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