Thin-Sliced Panzanella
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Thin-Sliced Panzanella

Thin-Sliced Panzanella

Serves 4 | Prep/Cook Time: 15 Min
  • Calories 430
  • Protein 29g
  • Sodium 185mg
  • Sat.Fat 2.6g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 430
% Daily Value*
Total Fat 13.8g 0 %
Saturated Fat 2.6g 0 %
Cholesterol 57g 0 %
Sodium 185mg 0 %
Total Carbs 47g 0 %
Dietary Fiber 2g 0 %
Sugars g
Protein 29g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts, Thin Sliced
3 tablespoons extra virgin olive oil
1 clove garlic, pressed or minced
1 teaspoon dried Italian herb seasoning
Salt and ground pepper to taste
6 ripe Italian plum tomatoes, halved
10 fresh basil leaves, divided
1 tablespoon balsamic vinegar
8 ounces fettuccini
2 tablespoons grated Romano cheese
1 bunch arugula, well rinsed
1 In small bowl, combine oil and garlic. Remove 2 teaspoons oil mixture and use to rub chicken. Sprinkle chicken with Italian seasoning, salt and pepper refrigerate until ready to cook.
2 Prepare outdoor grill for cooking or preheat broiler.
3 In food processor, combine 1 tablespoon reserved oil mixture, tomatoes, half the basil and vinegar. Pulse on and off to chop tomatoes. Season sauce with salt and pepper and set aside.
4 Grill or broil chicken 3 to 6 inches from heat source 1 1/2 to 2 minutes on each side until cooked through.
5 To serve, spoon warm pasta over greens; top with chicken and tomato sauce and garish with remaining basil leaves.
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Serves 4 panzanella_1_thumb.jpg panzanella_1_thumb.jpg
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