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Sicilian Chicken
Irene Eslinger, Coleharbor, ND

4 boneless, skinless, chicken breast halves
1 teaspoon salt
teaspoon black pepper
2 tablespoons olive oil
2 large onions, thinly sliced
3 cloves garlic, minced
2 tablespoons balsamic vinegar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
teaspoon red pepper flakes
1 28-ounce jar tomato pasta sauce
8 ounces spaghetti
Grated Parmesan cheese (optional)

Season chicken with salt and pepper. Heat oil in nonstick skillet over medium heat; lightly brown chicken. Remove chicken; set aside.

In same skillet, cook onion,garlic, vinegar, oregano, basil and red pepper 3 minutes, stirring occasionally. Reduce heat to low, cover and simmer 20 minutes or until onions are golden brown, stirring occasionally.

Return chicken to skillet. Stir in pasta sauce and cook 20 minutes or until chicken is no longer pink, stirring occasionally.

Cook pasta according to package directions; drain and keep warm. Serve chicken and sauce over hot spaghetti; top each serving with grated cheese.

Serves 4.

Nutritional Information
Each serving provides: 527 calories, 40 g protein, 63 g carbohydrates, 7 g fiber, 11 g fat, 73 mg cholesterol, 117 mcg folate, 5 mg iron, 1395 mg sodium.