Back 1 pound / 454 g Skinless,
Boneless Chicken Breasts, cut into 1/2-inch / 1-cm strips
2 teas. / 30 mL Watkins Cracked Black Pepper
1-1/2 teas. / 7.5 mL Watkins Liquid Garlic Spice
2 Tbsp. / 30 mL Watkins Garlic & Parsley
Grapeseed Oil
1-1/2 Cups / 375 mL Water
2 Tbsp. / 30 mL Watkins Chicken Soup Base
1-1/2 Tbsp. / 25 mL Fresh Lemon Juice, or to taste
12 oz. / 340 g Dry Linguine or Fettuccine
1/4 Cup / 60 mL Finely Grated Parmesan Cheese
Toss the chicken with the cracked pepper and Garlic Liquid Spice. Marinate, covered and refrigerated, for at least one hour or as long as overnight.
When ready to serve, bring water to boil to cook pasta. Heat olive oil in a sauté pan over medium-high heat. Add chicken and lightly brown on all sides, about 3 minutes. Add the water, soup base and lemon juice. Reduce heat to a simmer and cook for about 8 minutes.
Cook pasta; drain and toss with chicken. Serve dish hot, passing Parmesan cheese separately. Garnish with lemon wedges and fresh parsley. Makes 6 servings.
Nutritional Information
Per Serving:
Calories 370, Protein 27g, Carbohydrates 44g, Sodium 400mg, Fat
9g, Saturated Fat 2g, Cholesterol 46mg, Dietary Fiber 3g
© Copyright 1999 The Rising
Stars Team
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