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| Bowties With Chicken and Fresh Tomato Sauce |
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1 T olive oil |
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1 1/2 lbs boneless chicken breasts, cut into 1-inch pieces |
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2 green Italian frying peppers (sometimes called cubanelles) or 1 small green bell pepper, cut into 1-inch pieces (about 1 3/4 C) |
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2 tsp. minced garlic |
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1 tsp. Italian seasoning |
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1 tsp. salt |
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1/4 tsp. freshly ground black pepper |
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1 lb ripe tomatoes, coarsely chopped (about 2 C) |
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1/4 C sliced black olives |
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3 1/2 C uncooked bowtie pasta (about 8 oz.) |
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Grated Parmesan cheese, for garnish |
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In a large skillet (preferably non-stick) over medium heat, heat oil. Add chicken; cook, stirring often, until browned, about 5 minutes; remove to a plate.
Add peppers, garlic, Italian seasoning, salt and pepper to pan; cook and stir until peppers are almost tender, about 5 minutes. Add tomatoes and olives; cook and stir until tomatoes soften and mixture is hot, about 5 minutes.
Stir in reserved chicken; heat only until hot. |
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Meanwhile, in a large saucepan, cook pasta according to package directions; drain and transfer to a serving bowl. Stir chicken-tomato mixture into pasta. Serve with grated Parmesan, if desired. |
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| | Approximate values per serving: 477 calories, 8 g fat, 99 mg cholesterol, 48 g protein, 50 g carbohydrates, 3 g fiber, 736 mg sodium, 16 percent calories from fat. |
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recipe from: Florida Tomato Committee, 05/07/03
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