Chicken Italiano with Whole Wheat Rotini
- Number of Servings: 4
Ingredients
1 pound boneless, skinless chicken breast filets1 medium onion, very coarsely chopped1/2 cup sliced black olives2 tablespoons capers1 tsp dried oregano1/2 tsp salt1 small sprig fresh rosemary leaves 1/2 tsp garlic powder1 16oz can petite diced tomatoes with juice1 tablespoon cornstarch3 cups uncooked whole wheat rotini1 teaspoon olive oil
Place chicken in a slow cooker. Sprinkle onion, olives, capers, herbs and spices. Pour diced tomatoes with juice over all. (This can be prepared to this point the night before and refrigerated.)
Slow cook 8-10 hours on low.
Remove chicken. Mix cornstarch with about 1/4 cup of water to form a smooth liquid. Stir into pan juices and vegetables. Turn slowcooker to high and stir occasionally until thickened.
Heat 6 cups water, 1 tsp olive oil, and a generous dash of salt in a large saucepan. Stir in rotini. Cook at a slow boil until tender. Drain. Stir rotini into pan juices. Place chicken in pot, cover with rotine and sauce and let sit for 10 minutes.
Generously serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user JENNYFAYE01.
Slow cook 8-10 hours on low.
Remove chicken. Mix cornstarch with about 1/4 cup of water to form a smooth liquid. Stir into pan juices and vegetables. Turn slowcooker to high and stir occasionally until thickened.
Heat 6 cups water, 1 tsp olive oil, and a generous dash of salt in a large saucepan. Stir in rotini. Cook at a slow boil until tender. Drain. Stir rotini into pan juices. Place chicken in pot, cover with rotine and sauce and let sit for 10 minutes.
Generously serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user JENNYFAYE01.
Nutritional Info Amount Per Serving
- Calories: 399.1
- Total Fat: 4.9 g
- Cholesterol: 55.2 mg
- Sodium: 776.8 mg
- Total Carbs: 56.2 g
- Dietary Fiber: 7.9 g
- Protein: 31.6 g
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