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
Serves 4
15 minutes to assemble
20 minutes to cook
Total time: 35 minutes
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
1. | Put a large pot of salted water on to boil. |
2. | In a small bowl, mix together sun-dried tomatoes and white wine. Set aside to soak. |
3. | In large, nonstick skillet, heat olive oil over medium high heat. Add onion and garlic. Sauté onion and garlic until almost soft. |
4. | Add chicken, salt, pepper, basil and oregano. Sauté until chicken is no longer pink. |
5. | Add broccoli with sun-dried tomato mixture. Sauté just until broccoli turns bright green. |
6. | Meanwhile, boil pasta according to directions on box. Drain, rinsing quickly. |
7. | Add pasta and broth to skillet. |
8. | Mix until ingredients are incorporated and heated through. |
9. | Remove from heat and mix in Parmesan cheese. |
10. | 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