Ingredients:
12 oz fettuccine, uncooked
12 oz boneless chicken breasts - (skinles, s)
2 cup italian salad dressing - (non-fat)
2 cup water, divided
2 bunch scallions or spring onions - choppe, d
1 chicken bouillon cube
2 tsp margarine
1 freshly ground black pepper
1 tsp vegetable oil
1 red bell pepper - seeds and ribs re, moved - chopped
1 chopped parsley for garnish
Instructions:
Prepare pasta according to package directions; drain.
In a large skillet, cook chicken in Italian dressing and water over
medium-high heat until cooked through. Remove from pan and allow to
cool slightly. Cut into bite-sized pieces.
In a medium saucepan, bring 1 cup of water to a boil. Add the onions
and bouillon cube. Cook until onions are soft, about 3 minutes. Drain
and reserve liquid. Puree the onions with margarine and 1/2 cup of
the reserved liquid in a food processor or blender until smooth.
Season with freshly ground black pepper to taste. Toss with pasta.
In a medium non-stick saute pan, heat oil over medium-high heat. Add
bell pepper and saute until tender, about 3 to 4 minutes. Arrange
pasta on a platter and top with chicken and bell pepper. Toss
lightly. Garnish with parsley and serve.
Each serving provides: 767 Calories; 40.8 g Protein; 132 g
Carbohydrates; 7 g Fat; 49.5 mg Cholesterol; 378 mg Sodium. Calories
from Fat: 8%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Servings: 4
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.
"The key to everything is patience. You get the chicken by hatching the egg - not by smashing it." - Arnold Glasow
Pasta With Italian Chicken & Scallions Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
