Chicken Fresca
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1lb Chicken breast cutlets12 oz fresh broccoli florets (rinsed)2 tablespoons sun-dried tomatoes1 (16 oz) bag frozen cavatelli pastacooking spray non fat1/8 teaspoon black pepper1/2 teaspoon salt2 tablespoon margarine1/2 cup grape tomatoes (rinsed)1 tablespoon basil pesto2 tablespoon gratedparmesan cheese
Serving Size 4
1. Fill large sauce pan 3/4 full of water. Cover and place on high to boil for pasta. Preheat 2sided tabletop grill.
2. Cut broccoli into bite siz pieces, if needed. Slice sun-dried tomatoes into 1/8 inch- wide strips; set both aside.
3. Stir pasta into boiling water, boil 8 minutes, stirring occasionally, or until tender.
4. Coat chicken with cooking spray, then season with pepper and salt. Place chicken on the grill (wash hands); close lid and grill 3-4 minutes or until internal temperature is 165*F. Use a meat thermometer to accurately ensure doneness. (If using regular grill, double cooking time , turning once.)
6. Drain pasta mixture and return to pan. Stir in pesto, butter, and cheese; cover and let stand 3 minutes.
7. Remove chicken from grill and cut into 1/4 inch- wide strips. Add to pata mixture, toss and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user LTHOMASLATASHA.
1. Fill large sauce pan 3/4 full of water. Cover and place on high to boil for pasta. Preheat 2sided tabletop grill.
2. Cut broccoli into bite siz pieces, if needed. Slice sun-dried tomatoes into 1/8 inch- wide strips; set both aside.
3. Stir pasta into boiling water, boil 8 minutes, stirring occasionally, or until tender.
4. Coat chicken with cooking spray, then season with pepper and salt. Place chicken on the grill (wash hands); close lid and grill 3-4 minutes or until internal temperature is 165*F. Use a meat thermometer to accurately ensure doneness. (If using regular grill, double cooking time , turning once.)
6. Drain pasta mixture and return to pan. Stir in pesto, butter, and cheese; cover and let stand 3 minutes.
7. Remove chicken from grill and cut into 1/4 inch- wide strips. Add to pata mixture, toss and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user LTHOMASLATASHA.
Nutritional Info Amount Per Serving
- Calories: 249.1
- Total Fat: 6.4 g
- Cholesterol: 50.8 mg
- Sodium: 474.1 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 3.1 g
- Protein: 14.4 g
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