Pasta With Chicken, Tomato And Romano

PASTA WITH CHICKEN, TOMATO AND ROMANO

6 Preparation Time :

Categories : Pasta Poultry

Amount Measure Ingredient -- Preparation Method -- -- --

1 lb Spaghetti or Linguine

-OR Thin Spaghetti,

-uncooked

2 Ripe tomatoes -- cored

2 ts Olive or vegetable oil

1 lg Onion

-- peeled & finely diced

4 lg Garlic cloves

-- peeled & finely chopped

1 lb Boneless chicken breast

-- (skinless),

-- cut into strips

1 t Dried basil

12 md California ripe olives

-- coarsely chopped 1 Green bell pepper

-- seeds and ribs removed,

-- julienned

15 1/2 oz Low-sodium chicken broth

1 c Grated Romano cheese

Prepare pasta according to package directions. While

pasta is cooking, cut the tomatoes in half crosswise

and scoop out the seeds with your fingers. Chop the

tomatoes coarsely.

Heat the oil in a large skillet over medium heat. Add

the onion and garlic and cook until the onion is

lightly browned and tender, about 6 minutes. Add the

chicken and basil and cook until the chicken is

lightly browned, about 8 minutes. Stir in the olives,

green pepper and tomatoes and cook until the tomatoes

begin to give off liquid, about 2 minutes. Add the

chicken broth to the skillet, heat to boiling and boil

until half of the liquid is evaporated, about 4

minutes.

When pasta is done, drain it well and add to sauce

mixture. Toss until pasta is evenly mixed with sauce.

Transfer to serving dish, top with cheese and serve.

6 to 8 Each serving provides:

299 Calories;

27.8 g Protein;

26 1/2 g Carbohydrates;

8.9 g Fat;

61.9 mg Cholesterol;

519 Sodium. Calories from Fat: 14%

Copyright National Pasta Association

( http://www.ilovepasta.org) (Reprinted with permission) - - - - - - - - - - - - - - - - - -