Italian Garden Chicken & Noodle Medley
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 238.7
- Total Fat: 4.0 g
- Cholesterol: 44.4 mg
- Sodium: 647.5 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 5.9 g
- Protein: 20.9 g
View full nutritional breakdown of Italian Garden Chicken & Noodle Medley calories by ingredient
Introduction
A nice way to enjoy your bounty of tomatoes, squash & eggplant from your garden! Makes 8 servings. (We eat the 4 servings, and eat the leftovers the next day.) A nice way to enjoy your bounty of tomatoes, squash & eggplant from your garden! Makes 8 servings. (We eat the 4 servings, and eat the leftovers the next day.)Number of Servings: 8
Ingredients
-
1 onion, chopped
1/2 cup water
2 chicken breasts without the skin, chopped in 1-2 inch pieces
3 summer squash (I used scalloped/patty pan & yellow crookneck)
1 lg eggplant (or 3 small Asian type)
2 tsp or 20 fresh basil leaves
1 tsp salt
1 tsp or 10 leaves of oregano (it is best if it is from fresh leaves)
4 garlic cloves, smashed
8 large tomatoes, chopped in 1 inch peices
6 roma or plum tomatoes
2 tsp Italian Seasoning
2 cups whole wheat rotini noodles
16 tsp Kraft Reduced Fat Parmesan cheese
Directions
Place cut up onion, garlic and chicken in a wok with water.
While those are simmering, cut up your squash and eggplant. Drop into wok as they are cut. Let simmer.
While the food is simmering, cut up your 8 LARGE tomatoes into chunks. Dropping them into the wok as your cutting board fills up. Mix into Wok.
Take your plum tomatoes and put them into a blender. Blend until they are creamy. Add in spices and salt. Add the mixture to the wok.
It will be runny. When the summer squash is almost translucent, push the chunks of food to one side of the wok, and add your noodles. They will soak up the rest of the juices.
When the noodles are finished, mix everything together and serve. Add 2 tsp of parmesan cheese to the top.
ALTERNATIVE METHODS:
1. If you do not want to add the noodles to the wok, you can ladle out most of the liquid from the wok, and put it in another pan. Boil and add noodles. When the noodles are finished, add to the veggies and chicken.
2. Place all ingredients (except noodles) into a crock pot. Cook on high for 4 hours, or low for 8. Before serving, remove some liquid and prepare as in # 1.)
There should be a little bit of excess juice, but not watery. If it is too watery, keep simmering until it is reduced to look like the picture above.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user AUBREYJO.
While those are simmering, cut up your squash and eggplant. Drop into wok as they are cut. Let simmer.
While the food is simmering, cut up your 8 LARGE tomatoes into chunks. Dropping them into the wok as your cutting board fills up. Mix into Wok.
Take your plum tomatoes and put them into a blender. Blend until they are creamy. Add in spices and salt. Add the mixture to the wok.
It will be runny. When the summer squash is almost translucent, push the chunks of food to one side of the wok, and add your noodles. They will soak up the rest of the juices.
When the noodles are finished, mix everything together and serve. Add 2 tsp of parmesan cheese to the top.
ALTERNATIVE METHODS:
1. If you do not want to add the noodles to the wok, you can ladle out most of the liquid from the wok, and put it in another pan. Boil and add noodles. When the noodles are finished, add to the veggies and chicken.
2. Place all ingredients (except noodles) into a crock pot. Cook on high for 4 hours, or low for 8. Before serving, remove some liquid and prepare as in # 1.)
There should be a little bit of excess juice, but not watery. If it is too watery, keep simmering until it is reduced to look like the picture above.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user AUBREYJO.