BASIL CHICKEN WITH LINGUINE

Made With:

Beverages

V8® 100% Vegetable Juice

Une soupe au jambon fumé faite avec des pois cassés, des carottes et des pommes de terre nourrissantes.

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Nutrition Facts
Serving Size
1 SERVING (1 CHICKEN BREAST HALF, 1 CUP PASTA, 2/3
Amount Per Serving
Calories 376
% Daily Value
Total Fat 10.9g
17%
Saturated Fat 1.5g
8%
Cholesterol 81mg
27%
Sodium 363mg
15%
Total Carbohydrate 31.6g
11%
Dietary Fiber 2.3g
9%
Protein 35.9g
72%
Vitamin A 35%
Vitamin C 39%
Calcium 4%
Iron 14%
Total Time

50 min.

Serving & Size

1 SERVING (1 CHICKEN BREAST HALF, 1 CUP PASTA, 2/3

Yields

Simmered chicken, onions, mushrooms and linguine combine with V8® 100% Vegetable Juice to complete this delectable pasta dish. Topped with basil to provide a fresh menu option.
 

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CHICKEN BREAST HALF, 1 CUP PASTA, 2/3
Amount Per Serving
Calories 376
% Daily Value
Total Fat 10.9g
17%
Saturated Fat 1.5g
8%
Cholesterol 81mg
27%
Sodium 363mg
15%
Total Carbohydrate 31.6g
11%
Dietary Fiber 2.3g
9%
Protein 35.9g
72%
Vitamin A 35%
Vitamin C 39%
Calcium 4%
Iron 14%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
cornstarch 2 oz. 0 1/2  cups
Made With:

Beverages

V8® 100% Vegetable Juice

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V8® 100% Vegetable Juice, 46 oz container cans
basil leaves, dried, crushed tsp.
black pepper, ground tsp.
1. Mix cornstarch, vegetable juice, basil and black pepper.
Weight Measure
skinless, boneless chicken breast halves, 4 ounce each 6 lb. 24  ea.
all-purpose flour 4 oz. cups
canola oil 6 oz. 0 3/4  cups
2. Coat chicken with flour. Heat half of the oil in a sauté pan or tilt skillet. Add chicken in batches and cook until browned. Remove chicken.
Weight Measure
onion, chopped 2 lb. 1 1/2  qt.
mushrooms, sliced 2 lb. qt.
fresh basil leaves, chopped cups
cooked linguine, drained 3 lb. 24  cups
3. Heat remaining oil. Add onion and mushrooms and cook until tender.

4. Stir cornstarch mixture and add to pan. Cook and stir until mixture boils and thickens. Top with chicken. Cover and cook over low heat until chicken has reached 165°F. Stir in basil. Serve over 2 oz. linguine.CCP: Heat until internal temperature is 165°F. or higher for 15 seconds. CCP: Hold at 140°F. or higher. Portion 1 chicken breast half per serving, 6 oz. ladle (2/3 cup) sauce over 1 cup linguine
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