Rigatoni with Chicken and Three Pepper Sauce
Categories: Pasta Lemon
Tomato Olive
oil Garlic Bell pepper Basil Chicken Broth
Chicken
Diabetic
1/2 pound of Rigatoni or other tube
2 tablespoons of Olive oil
1/2 medium onion, chopped
1/2 large Green bell pepper, julienned
1/2 large Red bell pepper, julienned
1/2 large Yellow bell pepper;
1 Clove garlic; minced
1 Tomato, chopped
1/4 cup of low sodium chicken broth
2 tablespoons of fresh parsley, minced
1/4 teaspoon of dried basil
1/8 teaspoon of crushed red pepper
1 tablespoon of lemon juice
2 Boneless skinless chicken
Cook the rigatoni according to package directions, without adding salt,
drain and set aside. In a large skillet, over medium heat, heat the oil. Add
the onion, peppers and garlic and saute for 6 minutes. Add the tomatoes,
chicken broth, parsley, basil, crushed red pepper and salt and pepper to
taste. Add the lemon juice. Add chicken to the skillet and cook chicken in
sauce over low heat just until chicken is warmed in the sauce. Arrange the
cooked rigatoni on a serving platter. Spoon chicken and pepper sauce over
rigatoni and serve. 4 Servings
Per serving: calories 376, fat 9.6g, 23% calories from fat, cholesterol
37mg, protein 22.1g, carbohydrates 50.1g, fiber 4.2g, sodium 80mg.
Exchanges: 3 Lean Meat, 3 Starch, 1 Vegetable.
Source: webmaster@MealsForYou.com Copyright ? 1996-1998 Meals For You. MC
Formatted & MC Busted by Barb at Possum Kingdom NOTES : Prep: 10 min, Cook:
15 min. Recipe by: The American Diabetes Associations Easy & Elegant Entrees
Posted to recipelu-digest by "abprice@wf.net" on Mar 21, 1998
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