Pound chicken breast thin. Dredge in flour and cook in olive oil until golden brown on each side. Remove
chicken and place on plate and keep warm. Meanwhile cook pasta following directions on box, and while pasta is cooking, add thinly sliced onions and garlic to skillet. Pour in white wine, and cook until onions are cooked. Then place chicken back in skillet and throw in mushrooms and chopped tomato. Cook until mushrooms are tender. Drain pasta. Pour pasta on a platter and place chicken breasts with vegetables and sauce on top. Serve with garlic bread and you have a great meal.
This is a modified copy cat recipe from olive garden!
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|Serving Size: 1 Serving (359g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 72 (11%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 174.9mg||54 %|
|Sodium 844.8mg||29 %|
|Potassium 686.9mg||18 %|
|Total Carbohydrate 83.9g||25 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 82g|
|Protein 58.3g||83 %|
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Calories per serving: 668
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