Monday, September 12, 2011

Chicken and Vegetable Spaghetti

Recipe Adapted From:
Better Homes & Gardens Magazine, August 2011


2 cups frozen, peeled pearl onions
12 oz. dried spaghetti
1 Tbsp. olive oil
8 oz. skinless, boneless chicken breast halves, cut into bite-size pieces
8 oz. broccolini, trimmed, or broccoli, cut in pieces
1 tsp. dried parsley flakes (optional)
1/2 tsp. salt (optional)
Crushed red pepper (optional)
1- 1/4 cups yellow or red cherry tomatoes (8 oz.)
1 cup chicken broth

1. In large pot of water, cook onions for 3 minutes. Remove with slotted spoon; set aside. In same water cook pasta according to package directions. Reserve 1 cup cooking water. Drain pasta; set aside.

2. While pasta cooks, in 12-inch skillet cook chicken in hot oil over medium-high heat for 3 to 4 minutes, stirring occasionally. Add broccolini and onions. Sprinkle parsley, salt, and red pepper. Cook, stirring frequently, for 5 minutes. Add tomatoes, broth, reserved water, and spaghetti. Cover; simmer about 5 minutes or until broth is slightly reduced and vegetables are tender. Makes 4 servings.

Notes & Tips:
I had to change this recipe a little bit to fit the Porter Household tastes...mainly my pregnancy food aversions, haha. #1, I did not use any of the pearl onions, I substituted mushrooms. And #2, If someone could please tell me where in Kansas I can find "broccolini" I'd LOVE to I just used plain old American broccoli. We did use red cherry tomatoes because again, we don't get that fancy food here, only red tomatoes for us.

Nutrition facts:

Calories 453
Total Fat (g)6
Saturated Fat (g)1,
Sodium (mg)318,
Carbohydrate (g)71,
Total Sugar (g)5,
Fiber (g)5,
Protein (g)27,

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