| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Cheese/eggs, Poultry | 4 | Servings | |
INGREDIENTS
| 3/4 | lb | Boneless chicken breasts |
| 1 1/2 | t | Olive oil |
| 1/2 | c | Green onion, chopped |
| 3 | Garlic cloves, crushed | |
| 28 | oz | Ital. tomatoes, with juice |
| 12 | Fresh basil leaves, chopped | |
| 1 | Can Pitted ripe olives, drain | |
| 1/2 | t | Hot pepper flakes, crushed |
| 10 | oz | Penne, or other tube pasta |
| 3 | oz | Part-skim mozzarella, diced |
| 1 | T | Fresh parsley, chopped |
| 1/2 | c | Fresh Parmesan, grated |
INSTRUCTIONS
Earlier in the day, add enough water to the skinned chicken to cover it. Poach chicken in simmering water (uncovered) until chicken is no longer pink. This will take about 8 minutes. Allow chicken to cool in poaching liquid. (I put it in the refrig. rather than leave it at room temp. Cooling it in the liquid makes it more tender) Later, remove chicken from poaching liquid and chop it into small or bite-size pieces. Save the poaching liquid to add to the water you're going to cook the pasta in. In large non-stick pan, cook the onion and garlic in heated olive oil until softened. Add hot pepper flakes and tomatoes and juice. Cook about 30 minutes over med. heat until sauce thickens. Cook penne in poaching liquid with additional water as needed. Combine chicken with the sauce mixture in serving bowl. Add parsley and cheese. Sprinkle with parmesan and serve immediately. Judy Garnett/pjxg05a *You can add any other combo. of vegs, you desire to this recipe. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 292
Calories From Fat: 107
Total Fat: 12.1g
Cholesterol: 96.9mg
Sodium: 395.5mg
Potassium: 540.2mg
Carbohydrates: 7.3g
Fiber: 3.9g
Sugar: <1g
Protein: 38.8g