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Italian Chicken

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsB2, B3, B9, C, P
MineralsCopper, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Chicken; breasts - thighs, a

  2. 8 oz 227g Italian dressing -

  3. 14 1/2 oz 411g Tomato wedges - drained

  4. 1/2 cup 118ml Dry white wine

  5. 6 oz 170g Mushrooms - sliced drained

  6. 1 Onion soup mix

  7. 6 oz 170g Olives - drained pitted slic

  8. 8 oz 227g Linguine

  9. 14 oz 397g Artichoke hearts - drained a

Instructions Jump to Ingredients ↑

  1. Place chicken in a lightly greased 12x8x2" baking dish (Pam works great). Arrange tomatoes, mushrooms, olives, and artichokes on top. Combine salad dressing and wine; pour over vegetables and chicken. Sprinkle with the onion soup mix.

  2. Cover and bake @ 350 for 1 hr.or until the chicken is done. Meanwhile cook the linguine. When the chicken is done, spoon the juice and vegetables over the pasta and top with the chicken.

  3. ( Southern Living, Sept.

  4. 91) I bet this would be great made ahead and letting the chicken marinade in the dressing and wine. It was good and good for you.

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