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Lemon-Chili Chicken With Penne

main dishes, chicken, pastanoodle

1/2 pound penne
1 pound skinless; boneless chicken
-- breast halves
--cut in strips
1 tablespoon olive oil
--or vegetable oil
1/2 cup chopped onion
2 garlic cloves; finely chopped
1/3 cup bottled lemon juice
2 medium tomatoes; seeded and chopped
1/4 cup water
1/2 teaspoon crushed red pepper flakes
cilantro; optional

1. In large pot, cook pasta according to package directions.

2. Meanwhile, in large skillet, brown chicken in oil with onion and garlic. Add lemon juice, tomatoes, water and red pepper flakes; cook 2 to 3 minutes. Add penne; heat through. Garnish with cilantro. Serve hot or cold.

Per serving: About 210 cal, 16 g pro, 25 g car, 5 g fat, 22% cal from fat, 35 mg chol, 45 mg sod, 1 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 8 servings

Preparation Time: 0:00

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