This is a recipe that I stumbled on while perusing the spice aisle of all places. I love it because it’s healthy, easy to make, and very tasty! It is based on the recipe on the back of the Seasoning package, but I made a few tweaks to make it my own. The best part is that even though I use ‘diet’ ingredients my Husband loves it, and to be honest, you can’t even tell its low-cal.
Ingredients
- 2 lbs Bone/Skinless Chicken Breasts (about 4-5 breasts) largely chunked into bite sized pieces
- 15-20 Roma Tomatoes, diced into bite size pieces
- 2 Pkgs McCormick Gourmet Sweet Basil & Oregano Bruschetta Chicken
- 2/3 Cups Extra Virgin Olive Oil, divided in half
- 1 13.75 oz Box of Wheat Spaghetti Noodles
- 1 8 oz Maple Grove Farms of Vermont Sugar Free Balsamic Vinaigrette (salad dressing, found at WalMart)
- 2 13x9 Glass Casserole Dishes
Preheat Oven to 425* / Makes 8-10 servings
Step 1
Lightly grease a casserole dish. I spray mine with Pam (Canola Oil). Mix 1 pkg Seasoning mix and 1/3 cup Olive Oil in a large bowl. Dice your tomatoes. Make them no larger than the tip of your thumb, they should be bite size. Throw them into the bowl and mix with the oil/seasoning mix. I use my hands to mix, (You did wash your hands first, didn’t you? ;) it’s a lot easier to get them all coated. Spread them evenly in your casserole dish. Set aside.
- Note: I used to use a cookie sheet, but after several times of the juices escaping and creating a need to clean my oven I had the brilliant idea to use a casserole dish! It’s deep enough that the juices stay put!
Step 2
Repeat Step 1 using your chicken and the other pkg of seasoning mix. Not only are my chicken breasts boneless and skinless, I trim off ALL the fat. Ewwww…just the thought of biting into chicken fat is enough to get me gagging. Yuck. Place both pans side by side into your preheated oven. Set the timer for 35 minutes.
- Note: Kitchen shears should be a staple in everyone's kitchen! I use these to not only cut chicken, beef and pork; but anything that requires uneven bite size pieces.
Step 3
Cook your spaghetti noodles according to the package. I break mine into thirds before throwing them in the pot so that they are easier to eat when finished, but if you like them ‘Lady & the Tramp style’, go for it! Drain them when done and transfer them into a LARGE mixing bowl.
- Note: I actually prefer the wheat noodles, but if that’s not your fancy, change them out! No harm done.
Step 4
When your chicken & tomatoes are done remove them promptly from the oven. Transfer half of your tomatoes to the blender and add 1/2 to 3/4 of the bottle of Balsamic Vinaigrette. Blend til smooth.
- Note: I use Sugar Free because it’s part of my diet. Surprisingly, it does not alter the taste whatsoever, just ask my hubby, who is NOT on a diet and hates anything sugar free. If you prefer, you can always switch it out for the regular version, which you can also pick up at WalMart. If you can’t find it, pick an alternate brand that you prefer, as long as it is Balsamic Vinaigrette, with NO other flavor added.
Step 5
Add the blended tomatoes, cooked tomatoes with juices, and chicken with juices into your noodles. Because the food will be hot, DO NOT mix with your hands no matter how tempting is. (ha-ha) You will need to break the chicken pieces apart because they will become clumpy while cooking. Once it’s mixed all that’s left is the eating!
Serve with breadsticks or your favorite bread-like product and a nice salad, you can even use the leftover Balsamic Vinaigrette to flavor it!
Bonus Recipe! - Herbed Biscuits
- 1 can Refrigerated Canned Buttermilk Biscuits
- Oregano
Preheat Oven to 400*
To make my fancy breadsticks/biscuits just take one biscuit, roll it between your hands until thin, roll it in the oregano, then twist it like a pretzel. Repeat with the rest. Place them on a foil lined cookie sheet, pop in the oven and bake for 8 minutes. (8 minutes only, not 9, not 8 1/2)
Makes a great addition to the Sweet Chicken Bruschetta!
No comments:
Post a Comment