Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light March 1999

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Yield:
4 servings (serving size: 1 chicken breast half, 3/4 cup pasta, and 1/3 cup sauce)
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Ingredients

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Directions

Instructions Checklist
  • Place first 3 ingredients in a zip-top plastic bag; add chicken. Seal and shake to coat.

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  • Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 2 minutes on each side. Remove from pan; keep warm.

  • Heat 1 teaspoon olive oil in pan over medium-high heat. Add onion, oregano, red pepper, and garlic; sauté 3 minutes or until onion is tender. Stir in broth and Marsala wine; reduce heat, and simmer 1 minute. Add the chicken and olives; cover and simmer 10 minutes. Add the grapes; cover and simmer 10 minutes or until chicken is done. Serve over pasta.

Nutrition Facts

358 calories; calories from fat 15%; fat 5.8g; saturated fat 1g; mono fat 3g; poly fat 1g; protein 33g; carbohydrates 42.1g; fiber 3g; cholesterol 66mg; iron 3.6mg; sodium 456mg; calcium 63mg.
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