Baked Chicken with Linguine and Broccoli Recipe Recipe

Looking for an easy Baked Chicken with Linguine and Broccoli Recipe recipe? Learn how to make Baked Chicken with Linguine and Broccoli Recipe using healthy ingredients.


Submitted by crmellen

Makes 4 servings



Baked chicken served on a bed of whole wheat linguine and steamed broccoli with a lowfat sour cream and lowfat sauce, with a 1/2 slice of homemade pumpernickel bread

Recipe Ingredients for Baked Chicken with Linguine and Broccoli Recipe

16 ounces chicken breasts, meat only, baked
4 tablespoons whole wheat flour
1 teaspoon Rosemary, dried
1 teaspoon Thyme, dried
4 tablespoons olive oil, virgin
16 ounces linguine, whole wheat
2 cups cream, sour, lowfat
1/4 cup milk, lowfat
2 tablespoons chives, minced
4 cups broccoli florets, steamed
2 slices bread, pumpernickel, homemade
1 tablespoon margarine, low-fat, soft
4 apricots, halved
2 cups tea, chamomile
2 cups tea, green
3 teaspoons honey
1 cup sherbet, orange, homemade
1 cup sherbet, lime, homemade

Recipe Directions for Baked Chicken with Linguine and Broccoli Recipe

  1. Set oven to bake and heat to 425 degrees.

  2. Check chicken for any remaining fat and remove.

  3. Mix whole wheat flour with crushed Rosemary and Thyme. Roll chicken breasts in flour mixture.

  4. Heat olive oil on stove top over low heat in baking pan, just enough to thin oil. Using tongs, gently roll floured chicken in oil, and place in oven to bake for 40 minutes.

  5. Check chicken about 30 minutes into bake time to check temperature.

  6. Note: Using to two 4-quart sauce pans, start water to boil in both at the same time, broccoli will take a little longer to steam, so it will be started just ahead of the linguine.

  7. In one 4-quart sauce pan, boil 1/2 cup water, add broccoli, cover, bring back to a boil. Turn temperature down to medium-low

  8. and steam broccoli until tender-crisp, approximately

  9. 8-10 minutes.

  10. In the second 4-quart sauce pan, add 6 cups of water, and bring to a boil. When water is at a rolling boil, gently add linguine, stirring gently. Turn heat down a little so water does not boil over, add 1tablespoon soft margarine will also help prevent linguine from sticking.

  11. Boil until tender, about 8-10 minutes, stir occasionally.

  12. Make sauce while broccoli and linguine are cooking--mince the chives and blend in with sour cream and the milk until smooth.

  13. When the linguine is tender, drain in a colander.

  14. When the broccoli is tender-crisp, drain out water,

  15. gently add linguine and sauce and gently mix until coated.

  16. Serve on individual plates with baked chicken, 1/2 slice of homemade pumpernickel and 1 apricot, halved.

  17. Serve with choice of chamomile or green tea, and finish the meal with a 1/2 of either orange or lime homemade sherbet.

Categories

Main Dish

Nutrition Facts
Serving Size 742.7g
Amount Per Serving
Calories
986
Calories from Fat
329
% Daily Value*
Total Fat
36.6g
56%
Saturated Fat
10.3g
51%
Trans Fat
0.0g
Cholesterol
209mg
70%
Sodium
308mg
13%
Potassium
1100mg
31%
Total Carbohydrates
112.5g
38%
Dietary Fiber
4.5g
18%
Sugars
30.5g
Protein
52.2g
Vitamin A 36% Vitamin C 142%
Calcium 19% Iron 40%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in sodium
  • High in vitamin C
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