|
 |
| Sunset Chicken with Almonds and Pasta |
| Romantic setting for this recipe: "A warm evening spent on the deck overlooking a lake, watching the sun set beyond the distant, tree-lined shore and quietly reflecting on our day as the last glints of sun shimmered on the glassy water in our cove. Soft breezes and the faint singing of whippoorwills added to the magic." |
Ingredients:
1/4 cup COLAVITA Extra Virgin Olive Oil
2 boneless-skinless chicken breast halves, about 5 ounces each
Salt and pepper
2 ounces sliced, blanched almonds
1 shallot, minced
2 tablespoons thinly sliced green onion
1/4 cup minced sweet red bell pepper
2 cloves garlic, minced
1/3 cup pitted, Calamata olives
1/4 cup Italian salad dressing
8 ounces COLAVITA Capellini, prepared according to package instructions
1/4 cup grated Romano cheese (plus additional for garnish)
|
Preparation:
Heat olive oil over medium heat in a large frying pan. Lightly salt and pepper the chicken breasts; add to skillet and brown on both sides, turning until cooked through (about 3 minutes on each side). Remove chicken and keep warm. Add almonds the skillet, stirring until very lightly toasted. Add shallot, green onions, red pepper and garlic. Stir and cook until vegetables are wilted. Add olives, salad dressing and hot pasta, tossing with grated Romano cheese. To serve: Divide pasta between serving plates. Slice chicken diagonally and arrange over pasta. Pass additional cheese, if desired.Serves 2
Per Serving: 936 Calories (55.6% from fat); 58g Fat (4g Sat, 10g Mono, 14g Poly); 50g Protein; 54g Carbohydrate; 4g Dietary Fiber; 90mg Cholesterol; 1449mg Sodium. Food Exchanges: 3 Grain (Starch); 6 Lean Meat; 1/2 Vegetable; 10 1/2 Fat.
|
|
|
|
