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Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly. Return the pasta to the pot and add the chicken mixture.
Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips. In a large, nonstick frying pan, heat the olive oil over medium heat. Add the onions and mushrooms and saute until tender, about 5 minutes. Stir in the garlic, basil and grilled chicken strips. Keep warm. Fill a large pot 3/4 full with water and bring to ...
Grilled chicken served with a tangy, Argentinian herb-based sauce made with fresh parsley, cilantro, garlic, olive oil, and spices. Get the recipe: Grilled Chimichurri Chicken Skewers Foodie Crush
Try adding different spices, like the taco seasoning in our chicken fajitas; extra-flavorful sauces, like in our sheet-pan harissa chicken & sweet potatoes or our goddess bowls; or replacing ...
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non-stick olive oil cooking spray; 4 boneless, skinless chicken breast (4 ounce each), trimmed of all fat, pounded thin; salt; 2 cup freshly ground black pepper; 1 cup store-bought low-fat ...
Cook pasta according to package directions. Drain and cool. While pasta is cooking, season your chicken with salt and pepper; then grill 7-8 minutes per side until chicken is cooked through.
1 tsp. olive oil. 1 whole wheat pita. Afternoon snack (126 calories) 4 mini bell peppers. 1/4 cup of guacamole. Dinner (641 calories) Italian chicken with broccoli and a whole grain roll: 1 tbsp ...