Weeknight Italian-Style Chicken Thighs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Cook pasta according to package directions. Sautee garlic in olive oil and smart balance. Sprinkle thighs on both sides with 1 T flour, salt, and pepper. Brown chicken in garlic and oil. Add broth, tomatoes, capers, and juice from 2 lemons. Simmer over medium heat until chicken is cooked through. Add parsley, and increase heat to reduce sauce. Serve chicken and tomatoes with sauce over cooked pasta with sprinkle of parmesan cheese.
Number of Servings: 3
Recipe submitted by SparkPeople user ALFORSTER.
3 chicken thighs, skin, bone, and fat removed3 T olive oil1 T Smart Balance Light4 T drained capers8 oz grape tomatoes3 cloves garlicjuice from 2 lemons1.5 cups bowtie pasta, cooked1 T floursalt and pepper to taste2 cups chicken brothCook pasta according to package directions. Sautee garlic in olive oil and smart balance. Sprinkle breasts with 1 T flour, salt, and pepper. Brown chicken in garlic and oil. Add broth, tomatoes, capers, and juice from 2 lemons. Simmer over medium heat until chicken is cooked through. Add parsley, and increase heat to reduce sauce. Serve over cooked pasta with sprinkle of parmesan cheese.
Cook pasta according to package directions. Sautee garlic in olive oil and smart balance. Sprinkle thighs on both sides with 1 T flour, salt, and pepper. Brown chicken in garlic and oil. Add broth, tomatoes, capers, and juice from 2 lemons. Simmer over medium heat until chicken is cooked through. Add parsley, and increase heat to reduce sauce. Serve chicken and tomatoes with sauce over cooked pasta with sprinkle of parmesan cheese.
Number of Servings: 3
Recipe submitted by SparkPeople user ALFORSTER.
Nutritional Info Amount Per Serving
- Calories: 382.0
- Total Fat: 19.7 g
- Cholesterol: 58.7 mg
- Sodium: 1,082.2 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 1.7 g
- Protein: 19.3 g