Chicken Merengo
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recipe ingredients
1 pound skinless boneless chicken breasts
1 can (14 1/2 ounce) chicken broth
2 cups uncooked penne pasta (6 oz)
1 medium bell pepper, cut into 1 inch cubes
1 can (14 1/2 ounce) Italian style stewed tomatoes, undrained
1/4 cup dry white wine or chicken broth
1 Tbsp. tomato paste
1 can (2 1/4 ounce) sliced ripe olives, drained
recipe directions
Cut chicken into 1 inch pieces. Spray a nonstick skillet with cooking spray and heat over medium heat. Add chicken and stir fry for 2 or 3 minutes or until brown. Stir in broth, heat to boiling. Stir in pasta and bell pepper and bring to a boil again; reduce heat to medium. Cover and cook about 10 minutes, stirring occasionally. Stir in tomato paste and wine and cook 5 minutes more or until pasta is done; add olives.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 370 | 5 | 1 | 26 | 4 | 440 | 59 | 7 |
This is one yummy recipe! My husband and I both thought it was great and have shared it with others many times.
I thought this was an easy recipe to make. I did add extra chicken broth to make the dish more moist. 10
I really enjoyed this receipe - took less than 1/2 hr. to make and best of all, everything cooks in one skillet. Highly recommend this receipe.