Mediterranean Chicken and Pasta
3 tablespoon pine nuts
2 tablespoon olive oil
1 large onion, finely chopped
2 cloves pressed garlic
1 1/2 teaspoon EACH dry basil and oregano
1/4-1/2 teaspoon crushed red pepper
2 small zucchini sliced 1/4 inch thick
1/2 pound mushrooms, thinly sliced
2 medium tomatoes, seeded and chopped
1 cup skinned and shredded cooked chicken or turkey
6 ounces fettuccine or long egg noodles, cooked
1/4 cup grated Parmesan or Romano cheese
In medium fry pan, toast nuts over med-heat shaking pan often until golden. Set aside.
Heat 1 tablespoon of the oil in a wide nonstick frying pan over med-high heat. Add onion, garlic, basil, oregano, and red pepper. Cook, stirring, until onion is soft. Add remaining oil then zucchini, mushrooms, and tomatoes. Cook, stirring for 3 minutes. Add chicken and cook, stirring until just heated through.
Pour pasta into a bowl or platter and spoon chicken sauce over pasta and mix with two forks. Sprinkle with toasted nuts and cheese.
Yield: 4 servings
Submitted by Tae Bo Master
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