Boneless skinless chicken thighs are just as convenient and less expensive than breasts.
- Portion size 4 servings
- Credits : © CanadianLiving.com
- 1 lb boneless skinless chicken breast
- 1 lb boneless skinless chicken thigh
- 1 tablespoon olive oil
- 1 onion chopped
- 3 cups sliced mushrooms (about 8 oz/250 g)
- 1 sweet red pepper chopped
- 1 teaspoon dried basil
- 1 jar (750 ml) pasta sauce
- 1 tablespoon wine vinegar
- 12 oz linguine
- 12 oz fettuccine
- 1/4 cup grated Parmesan cheese
Cut chicken into bite-size pieces. In saucepan, heat oil over medium-high heat; brown chicken in batches. Transfer to plate.
Add onion, mushrooms, red pepper and basil to pan; cook over medium heat, stirring occasionally and adding up to 2 tbsp (25 mL) water if necessary to prevent sticking, for about 10 minutes or until mushrooms are browned.
Return chicken and accumulated juices to pan. Pour in pasta sauce; bring to boil. Reduce heat to medium-low; simmer for 10 minutes or until thickened and chicken is no longer pink inside. Stir in vinegar.
Meanwhile, in large pot of boiling salted water, cook linguine for 8 to 10 minutes or until tender but firm; drain well. Divide among 4 bowls; top with sauce. Sprinkle with Parmesan.
Nutritional facts <b>Per serving:</b> about
- Sodium 1158 mg
- Protein 44 g
- Calories 710.0
- Total fat 14 g
- Cholesterol 72 mg
- Saturated fat 3 g
- Total carbohydrate 102 g
- Iron 46.0
- Folate 93.0
- Calcium 16.0
- Vitamin A 36.0
- Vitamin C 122.0