fresh - Bistro Chicken + Pasta
Source of Recipe
from rdj
fresh - Bistro Chicken + Pasta
2 tablespoons Olive oil, divided
4, 6 ounce chicken breast halves, skinned
4 chicken thighs (about 1 pound), skinned
4 chicken drumsticks (about 1 pound), skinned
2 cups chopped onion
4 garlic cloves, minced
1 cup chopped celery
1/2 cup chopped fresh basil
1/2 cup chopped fresh flat leaf parsley
1/2 cup red wine vinegar
1/4 cup sliced green olives
1/4 cup capers
1 tablespoon sugar
dash of ground red pepper
2 bay leaves
1, 28 ounce can Italian-style tomatoes,
....undrained and chopped
8 cups hot cooked cavatappi, or pasta of choice
parsley sprigs (optional)
Heat 1 1/2 teaspoons oil in a large nonstick skillet
over medium/high heat. Add breast halves to pan;
saute 2 minutes on each side or until lightly browned.
Remove from pan.
Add 1 1/2 teaspoons oil and remaining chicken pieces;
saute 2 minutes on each side or until lightly browned.
Remove chicken from pan.
Heat 1 tablespoon oil in pan.
Add onion and garlic; saute 5 minutes.
Add celery; sauté 5 minutes.
Add basil and next 8 ingredients (basil through tomatoes).
Return chicken to pan; bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Uncover and simmer 25 minutes or until chicken is tender.
Discard bay leaves.
Serve with pasta.
Garnish with parsley sprigs, if desired.
Yield: 8 servings.
CALORIES 406 (18% from fat); FAT 8.3g (sat 1.6g,mono 3.9g,poly 1.6g);
IRON 4mg; CHOLESTEROL 99mg; CALCIUM 79mg; CARBOHYDRATE 43.6g; SODIUM
663mg; PROTEIN 37.9g; FIBER 3g
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