Makes 4 servings
2 teaspoons olive oil
¾ pound skinless boneless chicken breasts, cut into 2-inch strips
1 shallot, finely chopped
2 garlic cloves, minced
6-8 plum tomatoes, chopped
2 tablespoons chopped fresh parsley
1 tablespoon capers, rinsed and drained
1 teaspoon red-wine vinegar
1 teaspoon finely chopped fresh rosemary, or ¼ teaspoon dried
3 cups hot cooked whole-wheat pasta
In a large nonstick skillet, heat the oil. Sauté the chicken, stirring constantly, four minutes. Add the shallot and garlic; cook, stirring frequently, until the chicken is cooked through, two to four minutes.
Stir in the tomatoes, parsley, capers, vinegar and rosemary. Reduce the heat and simmer until the liquid evaporates, about 10 minutes. Serve the chicken mixture over the pasta.
Per serving (about 1½ cups chicken and pasta mixture): 266 calories, 5 grams fat, 1 gram saturated fat, 0 grams trans fat, 47 milligrams cholesterol, 118 milligrams sodium, 33 grams carbohydrates, 4 grams fiber, 24 grams protein, 35 milligrams calcium. Weight Watchers Points: 5
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