Page 161 - Harrington Family Recipes

Pasta Parmesan

Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes - Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp water
1/2 onion -- finely chopped
1 tsp salt
1 can evaporated fat free milk -- 12 oz.
1 tsp grated lemon rind
1 pkg Chicken Breast Strips SW (Louis Rich) -- chopped
1/2 tsp thyme
1/2 tsp tarragon
8 ozs pasta zesta
3/4 c grated fresh Parmesan cheese
ground pepper

Heat onion, salt and water in a large saute pan over medium heat. Saute 5
minutes until onions soften. Add evaporated milk and the grated lemon
zest. Add chicken, thyme and tarragon. Cook for 1 minute.

Bring one gallon of salted water to a rolling boil. Add the pasta and
stir well. Just before the pasta is done, briefly return the saute pan to
medium heat to warm the sauce. When the pasta is al dente, drain it and
add it to the saute pan along with the herbs and the parmsan. Toss the
pasta until the cheese melts and a light sauce forms. Season with freshly
ground pepper to taste and toss briefly. Serve immediately in warm pasta
bowls.

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Per Serving (excluding unknown items): 50 Calories; 3g Fat (54.8% calories
from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 8mg
Cholesterol; 542mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 0 Fat.

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