Best Chicken Basil Italiano Recipes

CHICKEN BASIL ITALIANO

Chicken Basil Italiano image

I can sum up this recipe in three words, quick, easy and delicious. Serve with warm crusty French bread and a tossed salad and you have a great meal. Enjoy!

Provided by J Bowen

Categories Low Cholesterol

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 boneless skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon light butter
1 medium onion, chopped
2 garlic cloves, chopped
1 cup fresh sliced mushrooms
1 (14 ounce) can diced Italian tomatoes, undrained
2 cups chicken broth
2 teaspoons dried basil
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon coarse salt
8 ounces spaghetti
1/4 cup grated parmesan cheese

Steps:

In a large skillet heat olive oil. Reserve 1/2 a teaspoons of the basil.
Sprinkle chicken with a combination of the basil, salt and pepper.
Saute till chicken is nicely browned on both sides.
Remove chicken and keep warm on a plate.
Add butter saute, onions, mushrooms, and garlic till tender.
Add tomatoes, broth, 1/2 teaspoons basil, red pepper flakes to skillet.
Bring to a boil and add chicken. Let simmer for about 15 minutes, or until the chicken is done.
If you need to you can thicken sauce with mixing flour and water together.
Serve over cooked spaghetti and top with fresh parmesan.

Nutrition Facts : Calories 472.8, Fat 10.5, SaturatedFat 3.6, Cholesterol 77.8, Sodium 870.9, Carbohydrate 51.4, Fiber 3.8, Sugar 5.5, Protein 41.5

CHICKEN PENNE ITALIANO

Chicken Penne Italiano image

An Italian version of stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green peppers, garlic, tomatoes, oregano, and basil for an easy weeknight supper.

Provided by Jeanine Farrar Bubick

Categories World Cuisine Recipes European Italian

Time 55m

Yield 4

Number Of Ingredients 14

Ingredients

8 ounces dry penne pasta
1 tablespoon cornstarch
1 (15 ounce) can chicken broth
2 tablespoons olive oil
1 tablespoon garlic, minced
4 skinless, boneless chicken breast halves - cut into cubes
1 onion, sliced
½ green bell pepper, seeded and thinly sliced
½ red bell pepper, seeded and thinly sliced
1 (16 ounce) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
¼ cup medium-dry white wine
½ cup freshly grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta.
Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed.
Heat the olive oil in a skillet over medium heat. Add the garlic and chicken; stir and cook until the chicken is no longer pink and juices run clear, about 10 minutes. Stir in the onion, and green and red peppers; cook until tender, about 5 minutes. Stir in the tomatoes, and simmer for 10 minutes. Pour in the chicken broth mixture and wine, if desired, and season with oregano and basil. Stir in the cooked pasta, and simmer over medium heat until thoroughly heated through, about 5 minutes. Serve garnished with Parmesan cheese.

Nutrition Facts : Calories 527.4 calories, Carbohydrate 56.4 g, Cholesterol 80.9 mg, Fat 15 g, Fiber 4.8 g, Protein 39.3 g, SaturatedFat 4.2 g, Sodium 926.7 mg, Sugar 8.7 g

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