Pasta With Smoked Chicken Sundried Tomatos I

Chicken Recipes 'To-Go'

Chicken And Pasta Recipes

Ingredients:

1 no ingredients

Instructions:

3 T Shallots or onions, minced ~Oil for sauteeing
1/2 t Pureed garlic
3 c Heavy cream ~Fresh ground black pepper ~to taste
8 oz Angel hair pasta ~Meat from 1/2 smoked ~chicken
3 oz Sundried tomatos, ~reconstituted ~Chopped chives, diced
~tomatos, parmesan cheese ~for garnish ~Salt to taste

Saute shallots briefly in hot oil, add garlic but do not cook. Add
cream and pepper. Bring to boil, simmer until thick (about 1/2
original volume. Salt to taste. Strain if desired. While sauce
thickens, clean meat from chicken, cut into large thin slices or tear
into chunks. Reconsitute tomatos by dropping into boiling water for 1
minute. Drain and julienne.

Cook pasta in about 2 Qt. boiling water with salt and oil. Cook until
al dente. Drain, rinse under hot water briefly. While pasta cooks,
warm tomatos and chicken in cream sauce. Dilute if needed with milk
or half-and- half. Place pasta on serving plate and spoon sauce
over. Top with freshly grated cheese, chopped chives, diced tomatos
or whatever.

Serves 6

Nutritional Information per serving: xx calories, xx gm protein, xx
gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg
sodium, x g dietary fiber

From: Warren Schwartz

Posted 10-16-93 by SANDEE EVELAND on C-Cooking

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com

Servings: 1

 

 

:: TOP ::

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 only thing chicken about Israel is their soup." - Bob Hope


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“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious dish on the buffet table at some fance dress ball?”
" Marcel Boulestin (1878-1943)"