Balsamic Veggie and Chicken Pasta
- Number of Servings: 4
Ingredients
6 oz linguini noodles, uncooked8 oz boneless skinless chicken breast1/4 cup minced garlic1 cup chopped onions1 cup sliced zucchini1 cup chopped red peppers2 cups reduced sodium chicken broth1/2 cup balsamic vinegar2 teaspoons dried basil1 teaspoon cornstarch1 cup grape tomatoes, cut in half1 cup shredded mozzarella
Cook the pasta according to the directions on the box.
In a large pan, cook the chicken, garlic, onions and zucchini until the vegetables are tender and the chicken starts turning golden brown. In a measuring cup, combine the chicken broth, balsamic vinegar, basil, and corn starch (make sure the corn starch is completely dissolved into the liquids). Pour into the pan with the chicken and bring it to a boil. Turn the heat down and cook for a few minutes, stirring often. When the sauce starts to thicken, add the tomatoes and cheese. Continue to cook until the sauce starts to stick to the noodles.
Serving Size: Makes four servings
Number of Servings: 4
Recipe submitted by SparkPeople user MGWIFE.
In a large pan, cook the chicken, garlic, onions and zucchini until the vegetables are tender and the chicken starts turning golden brown. In a measuring cup, combine the chicken broth, balsamic vinegar, basil, and corn starch (make sure the corn starch is completely dissolved into the liquids). Pour into the pan with the chicken and bring it to a boil. Turn the heat down and cook for a few minutes, stirring often. When the sauce starts to thicken, add the tomatoes and cheese. Continue to cook until the sauce starts to stick to the noodles.
Serving Size: Makes four servings
Number of Servings: 4
Recipe submitted by SparkPeople user MGWIFE.
Nutritional Info Amount Per Serving
- Calories: 325.9
- Total Fat: 0.5 g
- Cholesterol: 31.3 mg
- Sodium: 634.5 mg
- Total Carbs: 50.6 g
- Dietary Fiber: 3.9 g
- Protein: 21.5 g
Member Reviews