| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Vegetable oil |
| 2 | Garlic gloves, finely | |
| chopped or garlic powder | ||
| 1/2 | lb | Boneless chicken breasts cut |
| into 1/2 inch wide strips | ||
| 1 1/2 | c | Broccoli flowerets |
| 1 | t | Dried basil leaves |
| 1 | pn | Red pepper flakes |
| Salt & pepper to taste | ||
| 1/4 | c | White wine |
| 3/4 | c | Chicken broth |
| 1/2 | lb | Bow-tie pasta cooked and |
| drained |
INSTRUCTIONS
In a large skillet, heat the oil over medium heat. Sautee garlic for about 1 minute, stirring constantly. Add the chicken and cook until white and well-done. Add the broccoli and stir until it is crisp-tender then add basil leaves, red pepper flakes, salt and pepper. Add the wine, then add chicken broth. Cook for about 5 minutes. Meanwhile, cook the pasta and drain. Toss with the chicken mixture in the frying pan. Serve! Posted to JEWISH-FOOD digest V97 #336 by BNLImp <BNLImp@aol.com> on Dec 30, 1997
A Message from our Provider:
“Time: A longing in man for reuniting with God.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1788
Calories From Fat: 598
Total Fat: 67.3g
Cholesterol: 192.8mg
Sodium: 740.4mg
Potassium: 1219.3mg
Carbohydrates: 174.6g
Fiber: 6.3g
Sugar: 1.2g
Protein: 103.8g