Coq au Vin Veggie Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pkg chicken tenders2T olive oil1 pkg pasta1/2 c red wine1/4 c chicken stgock2 big handfuls fresh spinach1 1/2 bell peppers - red, yellow & orange, if possible, chopped into large bit-sized pieces1/3 large oniion, chopped1 package baby bella mushroomsfresh basil, choppedhalved grape tomatoes3 large cloves (or more) fresh garlic, minced
In a large pot, start water to boil for pasta.
Chop onions, mince garlic. Wash mushrooms, peppers, grape cherry tomatoes. Chop bell pappers into bite-sized pieces. Slice grape tomatoes in half. Set aside.
In a skillet, heat 2 T of olive oil on high heat. When hot enough to sizzle, add onions and garlic. Once they have are beginning to become transparent, add chicken tenders. Salt, pepper and italian seasonings. Turn when they begin to brown. Add mushrooms. When chicken tenders are mostly cooked through, add red wine and chicken broth. Cook down until liquid has reduced and begun to thicken.
In the meantime, prepare pasta al dente, timing it to be done around the time the sauce has reduced. As soon as the pasta is done and drained, return it to the pot - no heat. mixed in chicken mixture and toss thoroughly.
Add the spinach, peppers, tomatoes, basil (in that order) and toss thoroughly. Serve.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SHERLOCKJR.
Chop onions, mince garlic. Wash mushrooms, peppers, grape cherry tomatoes. Chop bell pappers into bite-sized pieces. Slice grape tomatoes in half. Set aside.
In a skillet, heat 2 T of olive oil on high heat. When hot enough to sizzle, add onions and garlic. Once they have are beginning to become transparent, add chicken tenders. Salt, pepper and italian seasonings. Turn when they begin to brown. Add mushrooms. When chicken tenders are mostly cooked through, add red wine and chicken broth. Cook down until liquid has reduced and begun to thicken.
In the meantime, prepare pasta al dente, timing it to be done around the time the sauce has reduced. As soon as the pasta is done and drained, return it to the pot - no heat. mixed in chicken mixture and toss thoroughly.
Add the spinach, peppers, tomatoes, basil (in that order) and toss thoroughly. Serve.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SHERLOCKJR.
Nutritional Info Amount Per Serving
- Calories: 304.2
- Total Fat: 15.5 g
- Cholesterol: 60.0 mg
- Sodium: 314.7 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 2.4 g
- Protein: 30.0 g
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