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“I teach a college humanities class one night a week and rely on quick recipes to make dinner for my family before I race out the door,” writes Erin Mylroie of St. George, Utah. “This has been a favorite that everyone adores. To save even more time, I often buy chopped onion and bell peppers from the produce section.”
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 164 calories, 6 g fat (2 g saturated fat), 19 mg cholesterol, 653 mg sodium, 19 g carbohydrate, 3 g fiber, 10 g protein.
Originally published as Tuscan Chicken Breasts in Simple & Delicious July/August 2006, p28
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Jun. 01, 2011 by agnes24
This was really good. I served it over linguine. I would make this again. This would also be delicious using shrimp instead of chicken.
Reviewed on Apr. 28, 2011 by cheriwinkle
Made this for a luncheon today and it was a big hit! Served it with whole grain angel hair pasta. The kitchen smelled wonderful, too. The recipe is easy, but you could also buy a bag of frozenchopped sweet peppers/onions to make it even easier. I will be making this regularly!
Reviewed on Oct. 28, 2009 by marie8641
Great recipe - I took the chicken out of the skillet, put penne pasta in the skillet and tossed. Put in casserole dish, added chicken and then covered with some shredded mozzerella - stuck it in the oven for a few minutes - terrific!!
Reviewed on Feb. 04, 2009 by muffnette
What a very flavorful recipe! sooo yummy! i also add fresh basil to the dish - yummo!
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