Recipe - Rigatoni With Chicken And Three Pepper Sauce

One half pound Rigatoni or other tube
pasta; uncooked
2 tablespoon Olive oil
One half md Onion; chopped
One half lg Green bell pepper; julienned
One half lg Red bell pepper; julienned
One half lg Yellow bell pepper;
julienned
1 Clove garlic; minced
1 Tomato; chopped
One fourth cup Low sodium chicken broth
2 tablespoon Fresh parsley; minced
One fourth teaspoon Dried basil
1/8 teaspoon Crushed red pepper
1 tablespoon Lemon juice
2 Boneless skinless chicken
breasts; halved and cooked

Cook the rigatoni according to package directions, without adding salt,
drain and set aside. In a large skillet, over medium heat, heat the oil.
Add the onion, peppers and garlic and saut‚ for 6 minutes. Add the
tomatoes, chicken broth, parsley, basil, crushed red pepper and salt and
pepper to taste. Add the lemon juice. Add chicken to the skillet and cook
chicken in sauce over low heat just until chicken is warmed in the sauce.
Arrange the cooked rigatoni on a serving platter. Spoon chicken and pepper
sauce over rigatoni and serve.

Per serving: calories 376, fat 9.6g, 23% calories from fat, cholesterol
37mg, protein 22.1g, carbohydrates 50.1g, fiber 4.2g, sodium 80mg.

Exchanges: 3 Lean Meat, 3 Starch, 1 Vegetable.

Source: webmaster@MealsForYou.com Copyright © 19961998 Meals For You.

MC Formatted & MC Busted by Barb at Possum Kingdom

NOTES : Prep: 10 min, Cook: 15 min.

Recipe by: The American Diabetes Association's Easy & Elegant Entrees

Posted to recipeludigest by "abprice@wf.net" abprice@wf.net on Mar 21,
1998