Chicken and Sun-Dried Tomato Spaghettini Chicken and Sun-Dried Tomato Spaghettini

Chicken adn SUn-ried Tomato Spaghettini Photography by Yvonne Duivenvoorden Image by: Chicken adn SUn-ried Tomato Spaghettini <br /> Photography by Yvonne Duivenvoorden Author: Canadian Living

To butterfly a chicken breast, hold knife horizontally and cut chicken in half almost but not all the way through; open like book.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2011

Ingredients

Method

Sprinkle chicken with half each of the salt and pepper. In large nonstick skillet, heat half of the oil over medium-high heat; brown and cook chicken until no longer pink inside, about 6 minutes. Transfer to cutting board; cut into pieces.

Add remaining oil to pan; cook onion over medium heat until browned, about 5 minutes. Stir in sun-dried tomatoes and garlic; cook for 1 minute. Stir in chicken broth and wine; bring to boil. Reduce heat and simmer for 2 minutes. Stir in butter. Return chicken and any juices to pan; sprinkle with remaining salt and pepper.

Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Drain and return to pot, reserving 1/2 cup of the liquid.

Toss in spinach, chicken mixture and enough of the reserved cooking liquid to coat. Sprinkle with goat cheese.

Nutritional facts Per each of 6 servings: about

  • Sodium 572 mg
  • Protein 24 g
  • Calories 398.0
  • Total fat 13 g
  • Potassium 515 mg
  • Cholesterol 43 mg
  • Saturated fat 6 g
  • Total carbohydrate 49 g

%RDI

  • Iron 24.0
  • Folate 24.0
  • Calcium 6.0
  • Vitamin A 34.0
  • Vitamin C 22.0
Share X
Food

Chicken and Sun-Dried Tomato Spaghettini

Login