Giada's Roman-Style Fettucine with Chicken
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 250.5
- Total Fat: 2.5 g
- Cholesterol: 45.7 mg
- Sodium: 235.2 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 2.3 g
- Protein: 23.6 g
View full nutritional breakdown of Giada's Roman-Style Fettucine with Chicken calories by ingredient
Introduction
From Giada DiLaurentis' book, Everyday Pasta From Giada DiLaurentis' book, Everyday PastaNumber of Servings: 6
Ingredients
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4 boneless, skinless chicken breast halves
2 cloves of garlic
1 tsp of canola oil
1 large red pepper, chopped
1/2 can of tomatoes, with juice
1/4 cup red wine
1 tbsp chopped fresh thyme
1 tsp chopped oregano
1/2 cup of chicken broth
8 oz. pasta
2 tbsp. capers
2 tbsp. fresh parsley
Directions
1) Heat oil in pan and cook chicken (sprinkling with salt and papper to taste) until browned on both sides. Take chicken out of pan and set aside
2) In same pan, place red peppers and cook until softened. Add garlic and cook 30 seconds to a minute. Then add wine, tomatoes withtheir juice, thyme and oregano. Stir to mix well. The add chicken, with broth, lower heat to medium, and cover. Allow to cook for at least 10 minutes (until chicken is cooked through). 20- 30 minutes of cooking allows the chicken to become more tender.
3) In other pot, prepare pasta in salted water. Drain once cooked and add to sauce.
4) Remove chicken and set aside on board. Shred with forks and place back into pan. Add capers and parsley and toss all together.
Serve and enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user NORJUNMA1.
2) In same pan, place red peppers and cook until softened. Add garlic and cook 30 seconds to a minute. Then add wine, tomatoes withtheir juice, thyme and oregano. Stir to mix well. The add chicken, with broth, lower heat to medium, and cover. Allow to cook for at least 10 minutes (until chicken is cooked through). 20- 30 minutes of cooking allows the chicken to become more tender.
3) In other pot, prepare pasta in salted water. Drain once cooked and add to sauce.
4) Remove chicken and set aside on board. Shred with forks and place back into pan. Add capers and parsley and toss all together.
Serve and enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user NORJUNMA1.
Member Ratings For This Recipe
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