Tuesday, February 3, 2009

Tuscan Chicken with Garlic-Parmesan Fettucine

I found this recipe in a Weight Watcher's magazine and it turned to be absolutely delicious. It's light, delicious and packed with so much flavor that even the smell will have your mouth watering. And my kids loved it, always a bonus! But before I give the recipe, a few grocery product shout-outs are in order...

I'm in love with the Nakano vinegars. They come in several flavors that help to dress and marinate your foods with barely any calories. The balsamic blend is my favorite. It's a little more mild than regular balsamic vinegar, but it has such a sweet and tangy flavor that pairs with so many foods, and is divine on a salad!

I also just discovered this Ronzoni Roasted Garlic Fettuccine. At first I was a bit skeptical as to how much flavor there would really be in this pasta, but I was pleasantly satisfied. The garlic comes out just perfectly and makes your job as the cook very easy. A little basil oil and Parmesan and we had some delicious pasta!

Tuscan Chicken


4 6-oz boneless, skinless chicken breast halves
1/2 tsp salt
1/2 tsp dried Italian seasoning
1/4 tsp freshly ground black pepper
1 tablespoon olive oil
1 pint grape tomatoes
2 tablespoons balsamic vinegar
1 tablespoon water


1. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or small, heavy skillet. Sprinkle chicken evenly with salt, Italian seasoning, and pepper.

2. Heat oil in a large nonstick skillet over medium-high heat; add chicken. Cook 3 minutes on each side, or until golden. Add tomatoes; cook 4 minutes or until tomato skins pop. Stir in balsamic vinegar and water. Cook 4 minutes, or until chicken is done and liquid almost evaporates.

Serves 4: One serving is 1 chicken breast half and 1/3 cup tomatoes.

Per serving: 238 cal, 5.8g fat, 40g prot, 4.4g carb, o.8g fiber, 407mg sod, 99mg chol.

5 points per serving

Garlic-Parmesan Fettuccine


1 9 oz package roasted garlic fettuccine (the recipe originally calls for spinach fettuccine)
1/3 cup fresh grated Parmesan cheese
2 tablespoons butter, oil or basil oil blend


1. Cook fettuccine according to package directions, omitting fat and salt. Drain.

2. Combine cooked pasta, cheese and butter or oil. Toss well.

Serves 7: One serving is 1/2 cup pasta.

Per Serving: 157 cal, 5.5g fat, 6.4g prot, 20.3g carb, 1.2 fiber, 39mg chol, 1.2 mg iron, 129mg sod.
3 points per serving


Anonymous said...

What a great recipe! I'll have to look out for those vinegars!

I love balsamic the best - my mom brought me some home from her trip to Italy - sadly its all gone already!

Sara said...

This looks great, I've never seen that pasta before but will have to keep an eye out for it!

Netts Nook said...

Teresa:this looks great thanks for checking in on me I need all the help I can get.

The Miller Family said...

This dish is a winner! Everyone in my house ate this up! YUMMMMY!!!