| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Low-fat, Mexican | 4 | Servings |
INGREDIENTS
| 350 | g | Chicken breasts, bite size |
| pieces | ||
| 1 | T | Extra-virgin olive oil |
| 2 | T | Water |
| 1 | Onion, finely chopped | |
| 1 | Clove garlic, minced | |
| 1 | Green pepper, diced | |
| 2 | c | Zucchini, thinly sliced |
| 3 | T | Dry sherry or chicken broth |
| 15 | oz | Tomato sauce |
| 1/4 | c | Fresh parsley, finely |
| chopped | ||
| 3/4 | t | Basil |
| 1/2 | t | Thyme, fresh |
| 1/4 | t | Oregano |
| 1/8 | t | Pepper |
| 1 | ds | Salt |
| 8 | oz | Capellini |
INSTRUCTIONS
In nonstick pan over med, heat chicken and oil, stirring frequently for 3-4 mins until chicken is white on all sides. Remove with slotted spoon and set aside. Add water to pan and stir in onions and garlic. Cook, stirring frequently, 6-7 mins until onions are tender (add more water if onions begin to stick). Add all remaining ingredients but pasta. Add the chicken and mix well. Bring to boil, then reduce heat, cover and simmer 13-16 mins until vegetables are just tender. Add salt. Meanwhile, cook capellini, drain and serve topped with chicken mixture. Per serving: 370 calories, 6.7 fat (16% CFF) 1.2 g sat.fat, 83mg cholest. Contributor: "100% Pleasure" N Baggett, R. Glick Posted to Digest eat-lf.v097.n302 by Cathleen <[email protected]> on Nov 28, 1997
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