Basalmic Chicken w/ Spaghetti Pasta and Veggies

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 414.8
  • Total Fat: 12.8 g
  • Cholesterol: 31.1 mg
  • Sodium: 1,423.0 mg
  • Total Carbs: 63.0 g
  • Dietary Fiber: 2.4 g
  • Protein: 10.1 g

View full nutritional breakdown of Basalmic Chicken w/ Spaghetti Pasta and Veggies calories by ingredient


Introduction

I threw this together and hit the jackpot last night. My husband loved it, (minus the broccoli!), and so did I. There was enough left over for my lunch the next day! Hope you enjoy. I threw this together and hit the jackpot last night. My husband loved it, (minus the broccoli!), and so did I. There was enough left over for my lunch the next day! Hope you enjoy.
Number of Servings: 2

Ingredients

    2 Chicken Breasts (boneless/skinless)
    2 tsp. chopped garlic
    1/4 to 1/3 cup basalmic vinegar

    4 oz. uncooked spaghetti
    3 qts. boiling water
    salt (optional)

    2 Tbsp. Unsalted Butter
    1 pkg. Knorr's Vegetable Soup Mix

    2 Cups Bird's Eye California Blend Frozen Vegetables
    1/4 Cup Water

Directions

In a skillet, sautee the chicken breasts in the basalmic vinegar and garlic over medium heat, turning several times with tongs, so as not to release the juices and dry out the chicken. Cook time approx 25-30 minutes (better if cooked low and slow). More vinegar can be added while cooking, if needed.

In a separate pan, boil approx. 3 quarts of water - prepare spaghetti noodles as directed on package. When noodles are done to your liking, drain and add 2 Tbsp. UNSALTED butter and 1 pkg. of Knorr's Vegetable Soup Mix and stir until coated thoroughly.

In another pan, pour 1/4 cup of water in bottom of pan, add 2 cups of frozen vegetables, simmer for about 15-20 minutes until steamed thoroughly.

Serving Size: 2 - 3

Number of Servings: 2

Recipe submitted by SparkPeople user FLIPPERTOO.