5 skinless, boneless chicken breast halves (about 1 1/2 pounds total )
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 medium red, green, and/or yellow sweet peppers, seeded and cut into bite-size strips
1 medium onion, sliced
3/4 cup Progresso® reduced-sodium chicken broth
1 tablespoon cornstarch
1 teaspoon snipped fresh rosemary
1/8 teaspoon black pepper
1/4 cup maple syrup
Instructions
Cook pasta according to package directions; drain. Set aside and keep warm.
Meanwhile, sprinkle chicken with salt and the 1/4 teaspoon black pepper. In a very large skillet, cook chicken in hot oil over medium heat for 10 to 12 minutes or until an instant-read thermometer inserted in chicken registers 170°F, turning chicken once. Remove chicken from skillet; keep warm.
Increase heat to medium-high. Add vegetables to skillet; cook and stir for 6 to 8 minutes or until vegetables are crisp-tender.
In a small bowl, stir together chicken broth, cornstarch, rosemary, and the 1/8 teaspoon black pepper. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in maple syrup.
To serve, arrange hot pasta on individual dinner plates or in shallow bowls. Top with chicken. Spoon vegetables and sauce over chicken.
Serving
Suggestions
Nutrition Info- Calories 460; Total Fat 5g (Sat. Fat 1g); Cholesterol 80mg; Sodium 300mg; Total Carbs 60g (Dietary Fiber 3g, Sugars 14g); Protein 40g
Originally Submitted
5/9/2010
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