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Chicken in Red Pepper Sauce

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Recipe Link: http://communities.msn.com/RecipesForNonCooks/poultry.msnw

List of Ingredients




8 ounces spinach fettuccine

1 clove garlic, minced

1/3 cup chopped yellow onion

1/2 cup dry white wine or reduced-sodium chicken broth

2 jarred roasted red peppers, sliced

4 skinless, boneless chicken breast halves (4 ounces each), cut into 1-inch chunks

1/2 cup skim milk

1/2 teaspoon dried thyme


Recipe



1. Cook pasta according to package directions, eliminating salt. Drain.

2. Meanwhile, spray a large nonstick skillet with vegetable spray. Heat skillet over medium heat. Add garlic and onion. Cook until tender, about 5 minutes. Add wine and red peppers. Cook for 2 minutes longer. Place mixture in a blender or food processor fitted with the metal blade; process until almost smooth.

3. Wipe out skillet. Spray with more cooking spray. Heat skillet over medium heat. Add chicken. Cook, stirring frequently, until browned, about 5 minutes. Add vegetable mixture, milk, and thyme. Bring to a simmer. Cook, stirring, until sauce thickens slightly, about 5 minutes.

4. Divide pasta evenly among individual serving plates. Spoon chicken mixture on top. Serve immediately.

From: “Healthy Meals in Minutes”, 1996

Serves 4
Calories 422
Fat 5 g
Cholesterol 85 mg
Sodium 112 mg