Pasta with chicken, tomato and romano

 
                   PASTA WITH CHICKEN, TOMATO AND ROMANO
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pasta                            Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Spaghetti or Linguine
                         -OR Thin Spaghetti,
                         -uncooked
    2                    Ripe tomatoes -- cored
    2       ts           Olive or vegetable oil
    1       lg           Onion
                         -- peeled & finely diced
    4       lg           Garlic cloves
                         -- peeled & finely chopped
    1       lb           Boneless chicken breast
                         -- (skinless),
                         -- cut into strips
    1       t            Dried basil
   12       md           California ripe olives
                         -- coarsely chopped
    1                    Green bell pepper
                         -- seeds and ribs removed,
                         -- julienned
   15 1/2   oz           Low-sodium chicken broth
    1       c            Grated Romano cheese
 
   Prepare pasta according to package directions. While
   pasta is cooking, cut the tomatoes in half crosswise
   and scoop out the seeds with your fingers. Chop the
   tomatoes coarsely.
   
   Heat the oil in a large skillet over medium heat. Add
   the onion and garlic and cook until the onion is
   lightly browned and tender, about 6 minutes. Add the
   chicken and basil and cook until the chicken is
   lightly browned, about 8 minutes. Stir in the olives,
   green pepper and tomatoes and cook until the tomatoes
   begin to give off liquid, about 2 minutes. Add the
   chicken broth to the skillet, heat to boiling and boil
   until half of the liquid is evaporated, about 4
   minutes.
   
   When pasta is done, drain it well and add to sauce
   mixture. Toss until pasta is evenly mixed with sauce.
   Transfer to serving dish, top with cheese and serve.
   
   Serves 6 to 8
   
   Each serving provides: 299 Calories; 27.8 g Protein;
   26.5 g Carbohydrates; 8.9 g Fat; 61.9 mg Cholesterol;
   519 Sodium. Calories from Fat: 14%
   
   Copyright National Pasta Association
   (http://www.ilovepasta.org) (Reprinted with permission)
  
 
 
                    - - - - - - - - - - - - - - - - - -