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Hunter's Chicken

Yield 4 servings (serving size: 3/4 cup linguine, about 3/4 cup chicken with sauce, and 1 tablespoon cheese)

Ingredients

  • 1 (9-ounce) package fresh linguine, uncooked
  • 12 chicken breast tenders (about 1 pound)
  • 2 tablespoons Italian-seasoned breadcrumbs
  • 1 tablespoon olive oil
  • 2 tablespoons chopped pimento-stuffed olives
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 (14 1/2-ounce) cans Italian-style stewed tomatoes, undrained
  • 1/4 cup (1 ounce) preshredded part-skim mozzarella cheese

Nutrition Information

  • calories 432
  • caloriesfromfat 18 %
  • fat 8.6 g
  • satfat 2.4 g
  • monofat 3.7 g
  • polyfat 1.4 g
  • protein 38.1 g
  • carbohydrate 50.4 g
  • fiber 2.5 g
  • cholesterol 138 mg
  • iron 3.7 mg
  • sodium 930 mg
  • calcium 153 mg

How to Make It

  1. Cook pasta according to package directions. Drain well; keep warm.

  2. While pasta cooks, dredge chicken in breadcrumbs. Heat the oil in a large nonstick skillet over medium-high heat; add chicken. Cook 3 minutes on each side or until browned. Stir in olives and next 4 ingredients (olives through tomatoes). Cook 5 minutes or until chicken is done. Serve over linguine, and top with cheese.