Chicken with Lemon-Chive Pasta and Peppers |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | 460 | 3g | 18g | 380mg | 46g | 33g | 60mg |
| INGREDIENTS: | ||
| 4 cups uncooked farfalle (bow-tie) pasta (8 ounces) | 1/4 cup olive or vegetable oil | 4 boneless, skinless chicken breast halves (about 1 pound) |
| 1 small red bell pepper, diced | 1 cup frozen green peas, thawed | 1 teaspoon grated lemon peel |
| 1 tablespoon chopped fresh chives | 1/2 teaspoon salt | 1/8 teaspoon pepper |
| dash of ground nutmeg | 2 tablespoons lemon juice | freshly ground pepper, if desired |
| 1 | Cook and drain pasta as directed on package. |
| 2 | While pasta is cooking, heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm. |
| 3 | Cook bell pepper, peas, lemon peel, chives, salt, 1/8 teaspoon pepper and the nutmeg in same skillet, stirring occasionally, until bell pepper is crisp-tender. Stir in lemon juice; cook until hot. |
| 4 | Toss pasta and vegetable mixture. Serve chicken over pasta mixture. Sprinkle with freshly ground pepper. |