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In Sussex, Wisconsin, Alice Hofmann counts this fast, easy and flavorful entree among her favorites. “I like serving it with asparagus spears or broccoli florets,” she notes. “Leftover ready-to-serve soup is next day’s lunch!”
TIP: For a tasty alternative, Alice sometimes substitutes Italian-style veal steaks (chopped and formed breaded veal) for the chicken.
This recipe is:
Nutritional Facts 1 chicken breast half with 1 cup pasta equals 417 calories, 12 g fat (2 g saturated fat), 94 mg cholesterol, 757 mg sodium, 35 g carbohydrate, 2 g fiber, 39 g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1 vegetable, 1 fat.
Originally published as Tomato-Basil Chicken Breasts in
Cooking for 2
Summer 2006, p39
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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