Prep: 30 minutes
Cook: 15 minutes • Serves: 4
1 teaspoon extra virgin olive oil
1 small yellow onion, diced
2 teaspoons minced garlic
12 ounces boneless/skinless chicken breasts, cut into bite-size pieces
2 cups diced roma tomatoes
1 cup diced red bell pepper
1/4 cup coarsely chopped fresh parsley
2 tablespoons coarsely chopped fresh basil
3/4 teaspoon crushed red pepper
1/2 teaspoon red wine vinegar
1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup shredded Parmesan cheese (optional)
1.Cook pasta according to package directions; drain.
2.Meanwhile, heat oil in large saucepan over medium heat. Add onion and cook 3 minutes, stirring occasionally. Add garlic and cook 1 minute, stirring occasionally. Add chicken and cook 6 to 7 minutes or until chicken is cooked through, stirring occasionally.
3.Stir in tomatoes and bell pepper, and let simmer, stirring occasionally, 4 minutes. Stir in parsley, basil, crushed red pepper, vinegar, salt and pepper. Additional crushed red pepper may be added, if desired.
4.Add pasta and toss to coat. Serve immediately topped with cheese, if desired.
Approximate nutritional values per serving:
288 Calories, 3g Fat (1g Saturated), 37mg Cholesterol,
128mg Sodium, 49g Carbohydrates, 8g Fiber, 22g Protein
> For those watching their carbohydrates: The carbohydrates in pastas can add up quickly so watch your portion sizes! Pair your pasta dish with a nice side salad or substitute traditional noodles with noodles made from different vegetables, such as zucchini or squash.
> In this recipe, try using Al Fresco’s chicken sausage as an alternative to boneless, skinless chicken.