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1. Heat 2 tbsp oil in skillet over medium-high heat. Add chicken and cook 15 minutes or until well browned on both sides. Remove chicken from skillet.
2. Heat remaining oil in skillet over medium heat. Add shallot and cook and stir 2 minutes. Stir soup, water, tomatoes, vinegar and chopped basil in skillet.
3. Return chicken to skillet and heat to a boil. Reduce heat to low. Cook 5 min. or until chicken is cooked through. Add in cooked pasta . Stir to combine. Add cheese.
4. warm through
5. serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 186 | ||
Calories from Fat: 95 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 58.1mg | 18 % | |
Sodium 116mg | 4 % | |
Potassium 314.3mg | 8 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.2g | ||
Protein 19.5g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 186
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