Saute Of Chicken And Broccoli – Italian Style
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | 1 | Servings | |
INGREDIENTS
| 2 | c | Broccoli florets |
| 8 | oz | Penne |
| 3 | T | Olive oil |
| 1/4 | c | Minced onion |
| 12 | oz | Skinless boneless chicken |
| breast cut into small | ||
| dice | ||
| 2 | Cloves garlic, minced | |
| 2 | T | White wine |
| 1/2 | t | Oregano |
| 1 | c | Tomato sauce, up to 1-1/2 |
| 2 | T | Minced fresh parsley |
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
PASTA MONDAY TO FRIDAY SHOW #PS6526 Bring salted water to a boil. Parboil the broccoli for a minute and remove. Add the penne and cook for 8 to 10 minutes or until "al dente." In a large skillet heat the olive oil. When hot, add the onion and saute for 3 to 4 minutes. Add the chicken and saute, stirring continuously until no longer pink. Add the garlic and saute a few moments, then add the white wine, oregano and tomato sauce. Add the parboiled broccoli and simmer just to reheat. Season to taste with salt and pepper and garnish with Italian parsley. Drain penne and transfer to a bowl. Top with chicken and broccoli saute and serve. Yield: 4 servings Posted to recipelu-digest by molony <molony@scsn.net> on Mar 09, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1905
Calories From Fat: 501
Total Fat: 55.3g
Cholesterol: 292.4mg
Sodium: 2879.6mg
Potassium: 2150.2mg
Carbohydrates: 188.5g
Fiber: 13.3g
Sugar: 13.5g
Protein: 146.4g