Coq au Vin Veggie Pasta
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 304.2
- Total Fat: 15.5 g
- Cholesterol: 60.0 mg
- Sodium: 314.7 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 2.4 g
- Protein: 30.0 g
View full nutritional breakdown of Coq au Vin Veggie Pasta calories by ingredient
Introduction
Chicken tenders in a reduction sauce of red wine & chicken stock, with fresh veggies tossed in Italian pasta. Chicken tenders in a reduction sauce of red wine & chicken stock, with fresh veggies tossed in Italian pasta.Number of Servings: 6
Ingredients
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1 pkg chicken tenders
2T olive oil
1 pkg pasta
1/2 c red wine
1/4 c chicken stgock
2 big handfuls fresh spinach
1 1/2 bell peppers - red, yellow & orange, if possible, chopped into large bit-sized pieces
1/3 large oniion, chopped
1 package baby bella mushrooms
fresh basil, chopped
halved grape tomatoes
3 large cloves (or more) fresh garlic, minced
Directions
In a large pot, start water to boil for pasta.
Chop onions, mince garlic. Wash mushrooms, peppers, grape cherry tomatoes. Chop bell pappers into bite-sized pieces. Slice grape tomatoes in half. Set aside.
In a skillet, heat 2 T of olive oil on high heat. When hot enough to sizzle, add onions and garlic. Once they have are beginning to become transparent, add chicken tenders. Salt, pepper and italian seasonings. Turn when they begin to brown. Add mushrooms. When chicken tenders are mostly cooked through, add red wine and chicken broth. Cook down until liquid has reduced and begun to thicken.
In the meantime, prepare pasta al dente, timing it to be done around the time the sauce has reduced. As soon as the pasta is done and drained, return it to the pot - no heat. mixed in chicken mixture and toss thoroughly.
Add the spinach, peppers, tomatoes, basil (in that order) and toss thoroughly. Serve.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SHERLOCKJR.
Chop onions, mince garlic. Wash mushrooms, peppers, grape cherry tomatoes. Chop bell pappers into bite-sized pieces. Slice grape tomatoes in half. Set aside.
In a skillet, heat 2 T of olive oil on high heat. When hot enough to sizzle, add onions and garlic. Once they have are beginning to become transparent, add chicken tenders. Salt, pepper and italian seasonings. Turn when they begin to brown. Add mushrooms. When chicken tenders are mostly cooked through, add red wine and chicken broth. Cook down until liquid has reduced and begun to thicken.
In the meantime, prepare pasta al dente, timing it to be done around the time the sauce has reduced. As soon as the pasta is done and drained, return it to the pot - no heat. mixed in chicken mixture and toss thoroughly.
Add the spinach, peppers, tomatoes, basil (in that order) and toss thoroughly. Serve.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SHERLOCKJR.