Chicken Margherita Pasta
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
3 Boneless Skinless Chicken Breast, All Natural2 TBSP finely chopped Fresh Oregano2 tsp Kosher Salt1 TBSP freshly ground pepper2 tsp Brown Sugar1/2 cup Balsamic Vinegar1 box Barilla PLUS Thin Spaghetti3 cups of Red, Yellow, Orange Bells10-15 Sugar Snap Peas4 cloves finely chopped Garlic4 TBSP Olive Oil5 leaves finely chopped Basil5 Leaves finely chopped Italian Flat Leaf Parsley1/4 tsp Crushed Red Pepper
Chop chicken into bite size pieces, salt and add to skillet with garlic and olive oil . Cook until browned. In a separate pan add balsamic vinegar and brown sugar and reduce. Add oregano, parsley and basil. Add sauce to chicken and get fully coated.
While you are preparing the pasta, chop the bell pepper into small pieces and prepare the peas. Put into the bottom of your strainer and when pasta done pour over veggies for a quick blanch.
Toss everything with crushed red pepper.
Serving Size: Makes about 8 servings
While you are preparing the pasta, chop the bell pepper into small pieces and prepare the peas. Put into the bottom of your strainer and when pasta done pour over veggies for a quick blanch.
Toss everything with crushed red pepper.
Serving Size: Makes about 8 servings
Nutritional Info Amount Per Serving
- Calories: 365.9
- Total Fat: 10.2 g
- Cholesterol: 39.5 mg
- Sodium: 647.3 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 4.9 g
- Protein: 25.1 g
Member Reviews