Basalmic Chicken w/ Spaghetti Pasta and Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 Chicken Breasts (boneless/skinless)2 tsp. chopped garlic1/4 to 1/3 cup basalmic vinegar4 oz. uncooked spaghetti3 qts. boiling watersalt (optional)2 Tbsp. Unsalted Butter1 pkg. Knorr's Vegetable Soup Mix2 Cups Bird's Eye California Blend Frozen Vegetables1/4 Cup Water
In a skillet, sautee the chicken breasts in the basalmic vinegar and garlic over medium heat, turning several times with tongs, so as not to release the juices and dry out the chicken. Cook time approx 25-30 minutes (better if cooked low and slow). More vinegar can be added while cooking, if needed.
In a separate pan, boil approx. 3 quarts of water - prepare spaghetti noodles as directed on package. When noodles are done to your liking, drain and add 2 Tbsp. UNSALTED butter and 1 pkg. of Knorr's Vegetable Soup Mix and stir until coated thoroughly.
In another pan, pour 1/4 cup of water in bottom of pan, add 2 cups of frozen vegetables, simmer for about 15-20 minutes until steamed thoroughly.
Serving Size: 2 - 3
Number of Servings: 2
Recipe submitted by SparkPeople user FLIPPERTOO.
In a separate pan, boil approx. 3 quarts of water - prepare spaghetti noodles as directed on package. When noodles are done to your liking, drain and add 2 Tbsp. UNSALTED butter and 1 pkg. of Knorr's Vegetable Soup Mix and stir until coated thoroughly.
In another pan, pour 1/4 cup of water in bottom of pan, add 2 cups of frozen vegetables, simmer for about 15-20 minutes until steamed thoroughly.
Serving Size: 2 - 3
Number of Servings: 2
Recipe submitted by SparkPeople user FLIPPERTOO.
Nutritional Info Amount Per Serving
- Calories: 414.8
- Total Fat: 12.8 g
- Cholesterol: 31.1 mg
- Sodium: 1,423.0 mg
- Total Carbs: 63.0 g
- Dietary Fiber: 2.4 g
- Protein: 10.1 g
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