Friday, March 31, 2006

Fast Italian Chicken Pasta

This is just one of those somewhat uninspired meals.. for the night when you don't feel like cooking, but don't want to resort to a drive-thru or box meal, either. Don't get me wrong, it tastes good, but it's on a line with things that are common enough for a regular cook not to need a recipe.

Italian Chicken Pasta

5 oz. egg noodles, prepared (525)

Ground Chicken
1/2 med. onion, chopped (30)
1/4 tsp. red pepper flakes (1.5)
1 clove garlic, julienned (4)
1 tsp. olive oil (40)
1 lb. lean ground chicken (600)
1 TB. fresh parsley, chopped (3)
1 tsp. paprika (6)
salt and pepper

In a nonstick pan, saute the onion and red pepper flakes in the olive oil just until translucent; add the garlic and continue sauteing for 1 minute. Crumble the ground chicken into the pan and sprinkle on 1 tablespoon of parsley, 1 teaspoon paprika, and salt and pepper to taste. Brown the meat until just cooked through; remove from pan and continue on to sauce.

2 TB. tomato paste (30)
1 c. chicken stock (15)
1 tsp. dry basil (2)
2 tsp. fresh thyme leaves (2)
1 TB. fresh parsley, chopped (3)
1 tsp. Worcestershire sauce (4)
salt and pepper

In the same pan, combine all ingredients and bring to a boil. Stir in the ground chicken mixture and let simmer for a minute or two. Add the pasta and combine.

Makes 4 servings, about 316.5 calories per serving.

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