Chicken Courgette

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Chicken Courgette

– by Jean Fisher

Boneless chicken with fresh zucchini in a tangy tomatoey sauce served over pasta.

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Chicken Courgette

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Serves 4

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12 ounces chicken breast
1 tablespoon & 1 teaspoon olive oil
12 ounces tomato
8 ounces zucchini
2 ounces green bell pepper
2 ounces onion
2 cloves garlic
1/4 cup French salad dressing
2 teaspoons lemon juice
2 teaspoons dijon mustard
1/4 teaspoon pepper
1/4 teaspoon tarragon
8 ounces pasta
4 side salads

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From kitchen to table in 30 minutes.

Directions

Cut chicken into cubes and brown in oil over medium heat.
Fill a large saucepan with water and heat on high.
Dice tomato, zucchini, green pepper onion and garlic. Add to chicken and stir.
Add French salad dressing, lemon juice, Dijon mustard, pepper and tarragon. Stir to blend and reduce heat to low.
When water in large saucepan reaches boiling, add pasta and continue cooking over high heat for about 8 minutes. Stir occasionally.
Check pasta for doneness by biting through a piece. If no white center appears, pasta is done. Drain and rinse.
Pour chicken and zucchini sauce over pasta and serve with salad.

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Nutritional information for Chicken Courgette

Calories: 439.5
Calories from Fat: 124

% Daily Value*

Total Fat 14g	22%
Saturated Fat 2g	10%
Cholesterol 49.5mg	16%
Sodium 321mg	13%
Total Carbohydrates 50g	17%
Dietary Fiber 5.5g	22%
Sugars 9.5g	~
Protein 29.5g	59%

Vitamin A	132%	Iron	23%
Vitamin C	182%	Calcium	9%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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