Tagliatelle Verdi With Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 2 | Garlic cloves, crushed | |
| 2 | T | Capers |
| 1 | T | Chopped fresh tarragon |
| 2 | T | Oilve oil |
| 125 | g | Mushrooms, sliced 4oz |
| 500 | g | Skinless, boneless chicken |
| breasts cut into | ||
| thin strips 1lb | ||
| 1 | 425 gram can chopped | |
| tomatoes 14oz | ||
| 375 | g | Fresh tagliatelle verdi |
| 12oz | ||
| Salt and pepper |
INSTRUCTIONS
Lightly fry the garlic, capers and tarragon in the oil for about 5 minutes. Add the mushrooms and chicken and continue cooking for a further 5 minutes. Add the tomatoes to the pan and simmer, covered, for about 15 minutes. Season with salt and pepper. Meanwhile, cook the pasta in plenty of boiling water following the packet instructions, then drain well. Place the pasta in a serving bowl and either top with the sauce or toss the pasta in the sauce. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 195
Calories From Fat: 38
Total Fat: 4.2g
Cholesterol: 73.1mg
Sodium: 738.3mg
Potassium: 684.2mg
Carbohydrates: 7.3g
Fiber: 1.7g
Sugar: 3.7g
Protein: 31.5g