Chicken pomodoro


4 portions spaghetti (about 8 oz uncooked)
2 egg whites
4 tsp Mrs. Dash Tomato Basil Garlic seasoning
1/4 cup reduced-fat Parmesan cheese, grated
4 portions chicken breast (about 1 lb)
2 tbsp olive oil
3 tomatoes, diced (or one 15-oz can)
1 green bell pepper, sliced
1 yellow bell pepper, sliced
3/4 tsp Italian seasoning
4 tbsp red wine (or chicken broth)

Prepare spaghetti according to package directions.
In a medium mixing bowl, lightly beat the egg whites. In a pie plate, combine the Mrs. Dash seasoning and Parmesan cheese.
Dip chicken breasts in egg whites, then into the seasoned Parmesan, coating both sides.
Heat olive oil in a large nonstick skillet over medium heat. Place chicken breasts in skillet, cover and cook for approximately 6 minutes. Turn and cook for 6 more minutes, until no longer pink in the center. Transfer the cooked chicken breasts to a plate; cover with foil to keep warm.
Add tomatoes and bell peppers to skillet and sauté over medium heat until the peppers begin to soften, approximately 3 minutes. Stir in Italian seasoning and red wine, and continue to cook for 2 minutes.
Add pasta to the skillet with sautéed tomatoes and peppers; mix gently.
Slice cooked chicken. Divide pasta mixture into four portions, and top with a portion of sliced chicken. Serve and enjoy!

Serving Size: recipe makes 4 servings
Amount per serving
Calories 465
Total Fat 13g
Total Carbs 50g
Protein 39g

Categories Food

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