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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 572.5
  • Total Fat: 24.9 g
  • Cholesterol: 168.2 mg
  • Sodium: 387.4 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 0.8 g
  • Protein: 62.4 g

View full nutritional breakdown of Basil Vinaigrette Chicken Pasta calories by ingredient
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Basil Vinaigrette Chicken Pasta

Submitted by: MITTY28

Introduction

This pasta is sure to please! It's easy to make and looks gorgeous! It definitely breaks up the monotony of that same old spaghetti recipe! This pasta is sure to please! It's easy to make and looks gorgeous! It definitely breaks up the monotony of that same old spaghetti recipe!
Number of Servings: 6

Ingredients

    6 frozen chicken breasts or one per person
    1 lb. of your choice of pasta but suggest whole wheat penne
    1/2 cup extra virgin olive oil
    1/4 cup red wine vinegar
    2 average sized cans of choice flavor and cut tomatoes
    1/2 chopped onion
    1/2 cup chopped green pepper
    2+ tablespoons basil
    1/2 cup parmesan cheese
    Salt and pepper for taste

Directions

1. In a large pot with boiling salted water cook pasta until al dente. Drain.

2. Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Whisk in the tomatoes, green pepper, and onion.

3. Put the sauce mixture into the microwave for 2-3 minutes with a paper towel covering the top to avoid spatter.

4. Toss pasta with sauce mixture. Mix in the grated parmesan cheese. Garnish with fresh basil, if desired.

5. Add cooked chicken breast to each plate on top middle of pasta. I suggest cooking them on the George Foreman grill.

Number of Servings: 6

Recipe submitted by SparkPeople user MITTY28.






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Member Ratings For This Recipe

  • My husband loved this dish and it really was easy! I'm going to make it over slightly for me (a lot more calories than I need), but a great, easily adaptible recipe. I sauteed the chicken (don't have a GF grill), and served over angel hair pasta. I will definitely be using this recipe again! - 3/13/07

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