Ingredients:
1 lb linguine or spaghetti or thin spagh, etti, uncooked
1 lb boneless chicken breasts (skinless)
10 oz frozen peas, thawed
1 red bell pepper - coarsely chopped, - into 1-inch piec
3 celery stalks, diced
1 cup low-sodium chicken broth
SAUCE
1 medium onion, quartered
1 2-inch piece fresh ginger - peeled
1/3 cup spicy teriyaki sauce
1 tsp dried thyme
1/4 tsp cayenne pepper (optional)
Instructions:
Prepare pasta according to package directions. While pasta is cooking,
preheat oven to 450 degrees F. In a food processor or blender, puree
together all the ingredients for the sauce. When the pasta is done,
drain and rinse with cold water; drain again.
Lay the chicken in a jellyroll pan and pour half the sauce over it.
Bake 15 to 18 minutes, or until chicken is cooked through, turning
halfway into cooking. Remove the chicken from the oven and slice it.
In a large serving bowl, toss the pasta with the peas, red pepper,
celery, chicken broth and remaining sauce. Arrange the chicken slices
on top and serve.
Each serving provides: 495 Calories; 33.4 g Protein; 81.7 g
Carbohydrates; 3 g Fat; 44.2 mg Cholesterol; 843 mg Sodium. Calories
from Fat: 6%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"It's true that I did get the girl, but then my grandfather always said, Even a blind chicken finds a few grains of corn now and then." - Lyle Lovett
Linguine With Chicken & Caribbean Sauce Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
