Recipes: Adventures with Chicken

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march 2002

Adventures with Chicken

Pasta with Chicken and Sun-Dried Tomato Dressing

(makes 4 servings)

1/2	cup (about 1 ounce, 30 g) dry packed sun-dried tomatoes
1/2	cup (120 ml) low salt, low fat chicken broth
1/2	cup (120 ml) dry white wine
3	tablespoons (45 ml) balsamic vinegar
1	tablespoon olive oil
1	large clove garlic, halved
1/4	cup (40 g) red onion, sliced
1/4	teaspoon sugar substitute
3/4	cup (36 g) basil leaves
	freshly ground pepper
1/2	teaspoon kosher salt
4	4-ounce (120 g skinless, boneless chicken breasts
8	ounces (240 g) linguine

Rehydrate the tomatoes according to package directions. This is usually 20 minutes in hot water. Drain well.
In a food processor fitted with the metal blade, add the tomatoes and the remaining ingredients except for the chicken and pasta. Process until the mixture is chunky, not smooth. Place in a pot and bring to a simmer for about 3 minutes. Remove from heat and taste for seasoning.
Pound the chicken breasts with a flat side of a mallet and grill until done. Remove to cutting board. Meanwhile cook the pasta until al dente. Drain well. Add 1/4 cup pasta water to tomato sauce; bring to a boil, pour over the pasta and toss. Divide between plates. Slice the chicken breasts diagonally and fan out on the pasta. Garnish with fresh basil.

Per serving:	425 calories (13% calories from fat), 35 mg protein, 6 g total fat (1.0 g saturated fat), 51 g carbohydrates, 3 g dietary fiber, 66 mg cholesterol, 327 mg sodium, 464 mg sodium
Diabetic exchanges:	4 lean protein, 3 1/2 carbohydrate (3 bread/starch, 1 vegetable)

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