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Tuscan Chicken https://www.metro.ca/userfiles/image/recipes/poulet-toscane-6791.jpg PT05M PT20M PT25M
Brown chicken well on all sides in half of heated oil in large non-stick skillet at medium-high heat. Remove chicken and keep warm. Heat remaining oil. Add shallots and cook for 2 minutes. Stir in balsamic vinegar, then soup, water, sun-dried tomatoes and rosemary. Return chicken to skillet. Heat to a boil. Reduce heat and simmer for 5 minutes or until chicken is cooked through, stirring occasionally. Combine gently with penne and sprinkle with Parmesan cheese.
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2 Tbsp. (30 mL) olive oil 1 lb (500 g) boneless, skinless chicken breasts, cut into strips 1 shallot, finely chopped 3 Tbsp. (45 mL) balsamic vinegar 10 oz (284 ml) condensed low fat cream of chicken soup 3/4 cup (190 mL) water 1/4 cup (60 mL) thinly sliced sun-dried tomatoes 1 Tbsp. (15 mL) chopped fresh rosemary leaves 4 cups (1 L) hot cooked penne pasta, prepared without salt 3 Tbsp. (45 mL) shredded Parmesan cheese
Tuscan Chicken

Tuscan Chicken

Rate this recipe
18 Votes
4
Tuscan Chicken
0:05
Preparation
0:20
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    olive oil
  • 1 lb
    (500 g)
    boneless, skinless chicken breasts, cut into strips
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    BONELESS SKINLESS

  • 1
    shallot, finely chopped
  • 3 Tbsp.
    (45 mL)
    balsamic vinegar
  • 10 oz
    (284 ml)
    condensed low fat cream of chicken soup
  • 3/4 cup
    (190 mL)
    water
  • 1/4 cup
    (60 mL)
    thinly sliced sun-dried tomatoes
  • 1 Tbsp.
    (15 mL)
    chopped fresh rosemary leaves
  • 4 cups
    (1 L)
    hot cooked penne pasta, prepared without salt
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  • 3 Tbsp.
    (45 mL)
    shredded Parmesan cheese
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    DELI CUT, 2.86/100 g

Imprimer ma sélection

Preparation

Brown chicken well on all sides in half of heated oil in large non-stick skillet at medium-high heat. Remove chicken and keep warm.

Heat remaining oil. Add shallots and cook for 2 minutes. Stir in balsamic vinegar, then soup, water, sun-dried tomatoes and rosemary. Return chicken to skillet. Heat to a boil. Reduce heat and simmer for 5 minutes or until chicken is cooked through, stirring occasionally.

Combine gently with penne and sprinkle with Parmesan cheese.

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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