Italian

Tangy chicken and pasta is for Dinner.

Tangy chicken and pasta takes 15 minutes to prepare.

Tangy chicken and pasta takes 30 minutes to cook.

Tangy chicken and pasta makes 5 servings.

The ingredients for Tangy chicken and pasta are:

16 oz Spaghetti, cooked and drained (no salt added)
16 oz Tyson boneless, skinless chicken breast
1 large Onion, raw
1/3 cup Cider Vinegar
1/2 cup Ketchup, Heinz
2 cup Del Monte Petite Cut Diced Tomatoes
1 tsp Rosemary, dried
1 tbsp Basil
1 tsp Oregano, ground
2 tbsp Argo Cornstarch
1 cup water

Here is how you make Tangy chicken and pasta:

Cook and drain one 16 oz box of pasta without adding salt to the water. Set aside. Dice two chicken breasts, and the onion and cook in a skillet over medium high heat until mostly cooked through. Add wet ingredients and herbs and bring to a simmer.In the meantime, whisk together the cornstarch and water. When the pan is simmering, add the cornstarch and water to thicken the sauce stirring constantly (you want it a bit runny).Add the pasta and stir just until pasta is warmed (sauce will thicken a bit more). Split evenly into 5 portions and enjoy!Serving Size: Makes 5 servingsNumber of Servings: 5Recipe submitted by SparkPeople user PURKEY01.

The nutritional information for Tangy chicken and pasta is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 512.2

• Total Fat: 4.9 g
• Cholesterol: 52.0 mg
• Sodium: 489.3 mg
• Total Carbs: 87.0 g
• Dietary Fiber: 5.6 g
• Protein: 32.4 g

Tangy chicken and pasta is Italian cuisine.