Slice chicken breasts into strips. Cover with chicken rub. Add extra virgin olive oil to pan, cook chicken strips all the way through on medium heat. Remove chicken and add all vegetables, white wine and balsamic vinegar to pan and simmer on medium heat to your liking. I prefer soft with a slight crunch. You may want to add more olive oil or white wine depending on how much sauce you would like. Add chicken strips back in and cover and simmer for about 5 more minutes. Remove from heat and let stand for about 2 minutes for sauce to thicken some. Plate linguine, cover with veggies, serve and enjoy!
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|Serving Size: 1 Serving (442g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 112 (14%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 136.9mg||42 %|
|Sodium 624.9mg||22 %|
|Potassium 1430.7mg||38 %|
|Total Carbohydrate 101.1g||30 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 87.6g|
|Protein 72.3g||103 %|
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Calories per serving: 788
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