Italian Chicken Veggie Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
3 6oz Chicken Breast (no bone or skin)2 cups of italian breadcrumbs or garlic/herb shake n bake2 eggs (whites only)1 can of stewed tomatoes1 Green Bell Pepper1 Red Bell Pepper1 cup of chopped Red Onion1 cup of Mushrooms8 oz of pasta (measured uncooked)3 cloves of garlic Italian Seasoning (add per tasting)
Grab a large sauce pan. Spray w/ pam or some I can't believe its not butter.
Chop the red onion and put in first. next chop or grate the garlic in. Once the onions start to soften add the can of stewed tomatoes (diced).
Add your italian seasoning, pepper, etc.
Cut the peppers into slices and then in half, add to mixture. let heat thru.
Then add the fresh mushrooms, stir all together and cook over medium heat.
Start your pasta.
While the veggies are steaming and pasta cooking, heat of a skillet for the chicken. You can use pam or EVOO to cook.
take the 3 chicken breasts, cut in half and pound with a tenderizing hammer. Dip the chicken pieces in the egg white and coat with crumbs and put in hot skillet. let cook til coating brown, turn, and when done take and put on a cookie sheet.
After all pieces are done, put the chicken under the broiler while you finish the rest.
To plate: make a bed of pasta, spread the veggie mixture over it. Lay 2 chicken pieces over top and then drizzle some of the juice from veggie pan on top. (top with some part skim mozz if desired).
Number of Servings: 3
Recipe submitted by SparkPeople user MICHELEROGUE.
Chop the red onion and put in first. next chop or grate the garlic in. Once the onions start to soften add the can of stewed tomatoes (diced).
Add your italian seasoning, pepper, etc.
Cut the peppers into slices and then in half, add to mixture. let heat thru.
Then add the fresh mushrooms, stir all together and cook over medium heat.
Start your pasta.
While the veggies are steaming and pasta cooking, heat of a skillet for the chicken. You can use pam or EVOO to cook.
take the 3 chicken breasts, cut in half and pound with a tenderizing hammer. Dip the chicken pieces in the egg white and coat with crumbs and put in hot skillet. let cook til coating brown, turn, and when done take and put on a cookie sheet.
After all pieces are done, put the chicken under the broiler while you finish the rest.
To plate: make a bed of pasta, spread the veggie mixture over it. Lay 2 chicken pieces over top and then drizzle some of the juice from veggie pan on top. (top with some part skim mozz if desired).
Number of Servings: 3
Recipe submitted by SparkPeople user MICHELEROGUE.
Nutritional Info Amount Per Serving
- Calories: 656.3
- Total Fat: 7.4 g
- Cholesterol: 123.7 mg
- Sodium: 1,459.7 mg
- Total Carbs: 87.1 g
- Dietary Fiber: 5.9 g
- Protein: 58.7 g
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