In this recipe
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Notta Pasta Rice Spaghetti
Use this rice noodle as an alternative to regular spaghetti in all of your favorite recipes.
Chicken with Broccoli and Sun-Dried Tomatoes
Sun-dried tomatoes and wine give this dish a luscious Italian flair.
Yield
Serves 4
Time
15 minutes to assemble
20 minutes to cook
Total time: 35 minutes
Ingredients
- 1/2-16 oz box (8 oz) Notta Pasta Spaghetti
- 1/2 cup julienned sun-dried tomatoes
- 1/2 cup dry white wine
- 2 tablespoons olive oil
- 1 large onion, cut in crescents
- 4 large cloves garlic, minced
- 1 1/4 lbs boneless, skinless chicken breast, cut into thin strips
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1/2 lb broccoli florets
- 1 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 large ripe tomato, chopped
DIRECTIONS
>>50<<
- Put a large pot of salted water on to boil.
- In a small bowl, mix together sun-dried tomatoes and white wine. Set aside to soak.
- In large, nonstick skillet, heat olive oil over medium high heat. Add onion and garlic. Sauté onion and garlic until almost soft.
- Add chicken, salt, pepper, basil and oregano. Sauté until chicken is no longer pink.
- Add broccoli with sun-dried tomato mixture. Sauté just until broccoli turns bright green.
- Meanwhile, boil pasta according to directions on box. Drain, rinsing quickly.
- Add pasta and broth to skillet.
- Mix until ingredients are incorporated and heated through.
- Remove from heat and mix in Parmesan cheese.
- Pour onto serving platter. Garnish with chopped tomatoes and serve.
Chicken with Broccoli and Sun-Dried Tomatoes
Nutrition Facts:*
CALORIES: 530
FAT: 14g
CHOLESTEROL: 85mg
SODIUM: 1170mg
CARBS: 60g
PROTEIN: 38g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
