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Monday, August 16, 2010

Tomato-Basil Linguine with Chicken

It's been a while since I have posted so I thought I would try to get back into the swing of things and get creative. Although this isn't the usual kind of post I would write, it's still somewhat creative. If you knew me, you would know that I despise cooking and would rather starve. I know it's sad but it's true, I hate cooking so when I cook it's a challenge for me so I thought since what I made turned out I would post it, just in case there is someone else out there like me. Anyways, hope you enjoy the recipe, it's super easy and yummy too!

Tomato-Basil Linguine with Chicken
Prep Time: 20 minutes
Yield: 4 (1-1/2cup) servings


5 oz. refrigerated linguine
4 boneless, skinless chicken breast halves, cute into 1 inch cubes
2 teaspoons chopped garlic in water (from 1-1/2oz. jar)
1 (14oz.) can diced tomatoes with Italian-style herbs, undrained
1-1/2 teaspoons dried basil leaves
1/4 cup grated Parmesan cheese


1. Cook linguine to desired doneness as directed on package. Drain, cover to keep warm.
2. Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken and garlic; cook 5 to 8 minutes or until chicken is no longer pink.
3. Stir in tomatoes and basil. Bring to a boil. Reduce heat; cover and simmer 5 minutes, stirring occasionally.
4. Add cooked linguine; toss gently to mix. Sprinkle with cheese.

Nutrition Information Per Serving: Serving Size; 1-1/2 Cups * Calories 310 * Calories from Fat 50 * % Daily Value * Total Fat 6g 9% * Saturated 2g 10% * Cholesterol 105mg 35% * Sodium 420mg 18% * Total Carbohydrate 28g 9% * Dietary Fibre 2g 8% * Sugars 3g * Protein 35g * Vitamin A 15% * Vitamin C 15% * Calcium 15% * Iron 20% *
Dietary Exchanges: 1-1/2 Starch, 1 Vegetable, 4 Very Lean Meat, 1/2 Fat OR 1-1/2 Carbohydrates, 1 Vegetable, 4 Very Lean Meat, 1/2 Fat

Taken from:
Pillsbury: One-Dish Meals Cookbook
ISBN: 0-609-60282-9