04/18

I fixed a new recipe tonight that is worth sharing!

Chicken pasta (the picture doesn't do it justice):

1/4 tsp red-pepper flakes
1/8 tsp salt
1/4 cup sliced fresh basil (I had some fresh basil, but I also added a lot of dried basil)
1 1/2 tbsp olive oil (120 = 1 tbsp)
8 oz. chicken breast (7 oz = 200)
4 oz. whole wheat pasta (4.5 dry) = 475
3 oz (dry-packed) sun-dried tomatoes (I substituted Roma tomatoes = 4.5 oz = 22)
3 cloves garlic

This makes 4 cups = 825 calories.

Add .5 oz pine nuts & 1 tbsp feta cheese on top of bowl.

I had 1 1/2 cups = 310 calories + .5 oz pine nuts (95) + 1 tbsp feta cheese (10) = 420 calories!

1. Prepare pasta per package directions without adding salt. Meanwhile, soak tomatoes in hot water 10 minutes or until soft. Drain, reserving 1/2 cup of water, and chop.

2. Heat oil in large skillet over medium-high heat while pasta cooks. Season chicken with salt. Add chicken, garlic, and red-pepper flakes to skillet. Cook, stirring, until garlic turns golden, 1 1/2 minutes. Stir in tomatoes and reserved water and cook 2 to 3 minutes until chicken is completely cooked.

3. Drain pasta, add to skillet, and toss. Add basil and toss. Divide pasta equally among 4 bowls and sprinkle each with 2 Tbsp of pine nuts. Top with more basil, if desired.