| Poultry Recipes |   |
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Chicken Pasta |
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| 1 cup boiling water 1/2 cup sun-dried Florida tomatoes olive oil 1 small Florida red onion, julienned (strips) 1 cup Florida carrots, sliced thin 1 cup Florida celery, sliced thin 2 teaspoons Florida garlic, chopped fine 1 lb. boneless chicken breast, cooked |
3 tablespoons fresh Florida basil, or 1 tablespoon dried 1 8-ounce package angel hair pasta (or any other pasta of choice), cooked 1/2 cup chicken broth 2 teaspoons salt Pepper to taste |
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Step one: In a large bowl. pour boiling water over sun-dried tomatoes. Let stand for 20 minutes. Drain. Step two: Place large saute pan on medium high burner, add olive oil. When pan is hot, add all vegetables and cook until they are tender, but not brown. Step three: Add garlic, chicken, and basil to pan. Cook and stir until chicken is hot. Add pasta. Step four: Pour chicken stock into pan and season with salt and pepper. Yield: 5-6 servings, Calories: 210, Calories from Fat: 35 |
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