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Chicken Italiano

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Prep Time
30
min.
Total Time
1
hr.
Servings

Makes 8 servings.

Spaghetti sauce, fresh basil and Parmesan cheese give this saucy chicken thigh and pasta dish its tasty Italian flavor.

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What You Need

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Make It

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  • Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Add chicken to drippings in pan; cook 3 min. on each side or until browned on both sides. Transfer chicken to plate.
  • Add carrots, celery and onions to drippings in pan; cook 5 min., stirring frequently. Stir in pasta sauce and dressing. Add chicken and any juices from plate; simmer on medium-low heat 30 min. or until chicken is done (165ºF), stirring occasionally. Meanwhile, cook pasta as directed on package, omitting salt.
  • Drain pasta; place on plate. Top with chicken mixture; sprinkle with bacon, basil and cheese.

Food Facts

It is important to use pasta that matches the sauce you are serving with it. For this recipe, it is best to use short pasta with nooks and crannies that can help catch and hold the robust sauce.

Servings

  • Makes 8 servings.

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Nutrition Bonus

The carrots in this Italian-inspired meal are rich in vitamin A.

Nutritional Information

Serving Size Makes 8 servings.
AMOUNT PER SERVING
Calories 490
Total fat 16g
Saturated fat 5g
Cholesterol 80mg
Sodium 620mg
Carbohydrate 54g
Sugars 9g
Protein 30g
% Daily Value
Vitamin A 150 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from My family loved this recipe. My family loved this recipe. I did season the chicken with garlic salt and pepper as I browned it. I, also, added fresh garlic and mushrooms to the veggies while cooking them. Will be making again.
Date published: 2012-12-12
Rated 4 out of 5 by from Tried to make a vegetarian version with mushrooms as the base and it was good - but think it would... Tried to make a vegetarian version with mushrooms as the base and it was good - but think it would have been better with the bacon and chicken!
Date published: 2012-10-26
Rated 5 out of 5 by from Mmmm very yummy love it! Mmmm very yummy love it!
Date published: 2012-10-30
Rated 3 out of 5 by from
Date published: 2012-12-06
Rated 3 out of 5 by from
Date published: 2012-11-27
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