| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Tuscan |
Low fat, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 4 |
|
Boneless skinless chicken breast halves |
| 2 |
|
Tomatoes; diced |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Red wine vinegar |
| 2 |
tb |
Water |
| 2 |
tb |
Fresh basil; minced |
|
|
Fettucine or angel hair pasta; cooked |
INSTRUCTIONS
In a large no-stick fry pan over medium heat, warm the oil for 1 minutes.
Add the chicken and saute for 5 minutes per side. Remove to a plate.
Add the tomatoes, garlic, vinegar and water to the pan. cover and cook for
5 minutes, or until the tomatoes are softened and have given up some of
their juice. Add the chicken, cover, and cook for 5 minutes, or until the
chicken is cooked through. Sprinkle with the basil.
Serve over fettuccine or angel hair pasta.
Recipe by: Prevention's Quick and Healthy Low-fat Cooking
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Mar 16, 1998
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