Chicken Primavera

Course : Chicken
Serves: 4
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4 ounces linguine
2 tablespoons red wine or water
2 tablespoons tomato paste
1 tablespoon sugar
1 teaspoon salt
1 teaspoon basil
1 cup asparagus spears -- fresh or frozen, cut up
1 cup sliced fresh mushrooms
1 tablespoon oil
2 whole boneless skinless chicken breasts -- in 1/2 inch pieces
2 cloves garlic -- minced
1 medium tomato -- chopped
1/4 cup sliced pitted ripe olives
1 tablespoon chopped parsley
1/2 cup grated parmesan cheese

Preparation / Directions:

Cook linguine. Drain and keep warm. Meanwhile, combine red wine or water, tomato paste, sugar, salt and basil. Set aside. In large skillet, over Medium heat, cook asparagus spears and mushrooms in oil for 1 1/2 minutes until crisp-tender. Remove. Add chicken in 1/2" pieces and garlic. Cook for 3 minutes until chicken is done. Stir in vegetables, tomato- wine mixture, 1 med. tomato, chopped and olives. Cook and stir for 1-2 minutes until heated through. To serve, toss chicken mixture with linquine. Top with parsley and grated Parmesan cheese.


Nutritional Information:

306 Calories (kcal); 6g Total Fat; (16% calories from fat); 33g Protein; 30g Carbohydrate; 68mg Cholesterol; 681mg Sodium

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