Chicken with Grape Tomatoes
2 tsp olive oil
2 medium skinless, boneless chicken breast halves (about 12 oz.)
1/4 tsp coarsely ground black pepper
Salt
1 9-oz. pkg. fresh fettuccini
1 garlic clove, thinly sliced
1 pint grape tomatoes, each cut in half
1 c. chicken broth
1 tsp chopped fresh oregano leaves
In nonstick 10-inch skillet heat 1 teaspoon oil over medium heat
until hot. Add chicken, sprinkle with pepper and 1/4 teaspoon salt and
cook four minutes. Turn chicken and cook four minutes longer until
golden brown. Transfer chicken to plate.
Meanwhile, heat large saucepot of salted water to boiling over high
heat. Add fettuccini and cook as label directs.
In same skillet heat remaining oil over medium heat. Add garlic, cook
30 seconds, stirring. Stir in tomatoes, broth and oregano. Cook 2
minutes. Return chicken to skillet, cook 2 minutes longer or until
juices run clear.
To serve: drain pasta, place on two dinner plates, top with chicken and
sauce.
Yield 2 servings--675 calories each.
Make it a positive day
Sherri
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