Linguine with Chicken
Low Fat Recipe
Easy Linguine with Chicken! In a large serving bowl, toss your pasta with peas, red pepper, celery, chicken broth and sauce. Arrange the chicken slices on top and serve.
1 pound linguine
1 pound boneless skinless chicken breasts
1 10-ounce package frozen peas, thawed
1 red bell pepper, chopped into 1-inch pieces
3 stalks celery, diced
1 cup low sodium chicken broth
1 medium onion, quartered
1 2-inch piece fresh ginger, peeled
1/3 cup spicy teriyaki sauce
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper (optional)
Prepare pasta according to package directions. While pasta is cooking, preheat oven to 450 degrees.
In a food processor or blender, puree together all the ingredients for the sauce. When the pasta is done, drain and rinse with cold water; drain again.
Lay the chicken in a jelly roll pan and pour half the sauce over it. Bake 15 to 18 minutes, or until chicken is cooked through, turning halfway into cooking. Remove the chicken from the oven and slice it.
In a large serving bowl, toss the pasta with the peas, red pepper, celery, chicken broth and remaining sauce. Arrange the chicken slices on top and serve.
You can use spaghetti noodles in place of the linguine if necessary - or desired.
Recipe makes 6 servings
Calories: 495; Protein: 33.4g; Carbohydrates: 81.7g; Fat: 3g; Cholesterol: 44.2; Sodium: 843