Angel Hair with Chicken and Sun-Dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound whole-wheat angel-hair pasta |
1 tablespoon cornstarch |
1/4 cup skim milk |
1/4 cup sherry (or balsamic) vinegar |
1 1/2 teaspoons salt |
vegetable-oil cooking spray |
1 tablespoon olive oil |
3 boneless, skinless chicken breasts (about 4 ounces each) |
2 cloves garlic, thinly sliced |
1/4 cup sun-dried tomatoes, soaked in hot water for 10 minutes and drained |
1/2 pound asparagus, thinly shaved |
1/2 pound shiitake mushrooms, sliced |
1/4 cup grated reduced-fat parmesan (or romano) |
Directions:
1. Cook pasta 2 minutes less than the package indicates. Drain; set aside. Mix cornstarch, milk, vinegar, salt and 1/2 cup water in a bowl; set aside. Coat a large skillet with cooking spray. Add oil and warm on high heat. Sauté chicken and garlic until chicken begins to brown, 2 or 3 minutes. Add tomatoes, asparagus and mushrooms. Cook 2 or 3 more minutes, until chicken is no longer pink in center and vegetables begin to soften. Reduce heat to low and stir in pasta and cornstarch mixture. Cook 1 or 2 minutes until sauce begins to thicken. Sprinkle with cheese and serve immediately.
2. Nutritional analysis per serving: 599 calories, 8.7 g fat (2 g sat fat), 96.8 g carbs, 2 g fiber, 41.9 g carbs Nutritional analysis provided by Self
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