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South of The Border Chicken and Pasta

Heart.Foods's picture
  Vegetable cooking spray 1
  Olive oil 1 1⁄2 Teaspoon
  Skinless boneless chicken breasts 1 Pound, cut into strips
  Diced green pepper 1 Cup (16 tbs)
  Sliced green onions 1 Cup (16 tbs)
  Seeded minced jalapeno pepper 2 Tablespoon
  Minced garlic 1 Tablespoon
  Sliced fresh mushrooms 8 Ounce (1 Package)
  Canned no salt added chicken broth 3⁄4 Cup (12 tbs) (Undiluted)
  Dry red wine 1⁄4 Cup (4 tbs)
  Dark brown sugar 2 Tablespoon
  Chili powder 1 1⁄2 Tablespoon
  Low sodium worcestershire sauce 1 Tablespoon
  Dry mustard 1 Teaspoon
  No salt added tomato sauce 16 Ounce (2 Cans Of 8 Ounce Each)
  Diagonally sliced green beans 1 1⁄2 Cup (24 tbs)
  Mostaccioli 4 Ounce (Uncooked Tubular Pasta)
  Grated manchego cheese 4 Ounce (1 Cup)

Coat a large nonstick skillet with cooking spray; add olive oil.
Place over medium-high heat until hot.
Add chicken, and cook 8 to 10 minutes or until chicken is tender, stirring often.
Remove from skillet; set aside, and keep warm.
Add green pepper and next 3 ingredients to skillet; saute 2 minutes.
Add mushrooms; saute 2 minutes.
Add broth and next 6 ingredients; cook, stirring constantly, 2 to 3 minutes or until thoroughly heated.
Remove from heat, and set aside.
Arrange green beans in a steamer basket over boiling water.
Cover and steam 5 minutes or until crisp-tender.
Drain well.
Cook pasta according to package directions, omitting salt and fat; drain well.
Combine pasta, chicken, tomato sauce mixture, and beans; toss well.
Spoon mixture into an 11- x 7- x 1 1/2-inch baking dish coated with vegetable cooking spray.
Cover and bake at 350° for 15 minutes.
Uncover, sprinkle with shredded cheese, and bake 5 minutes or until cheese melts.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cook Time: 
6 Minutes

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South Of The Border Chicken And Pasta Recipe