Spinach Fettuccine with Chicken and Broccoli

  1        bunch  broccoli                          

  6        oz  Spinach Fettuccine                

  4        teaspoon  olive oil                         

  1        teaspoon   Salt                              

  1        teaspoon  dried oregano                     

  1/4      teaspoon  crushed red pepper                

  1        small  onion; separated into rings

  4        clove  garlic                            

  1        head  radicchio; shredded

  2        tablespoon  parmesan; grated

  1/4     teaspoon  fresh ground black pepper       

  1/4     cup chopped fresh basil               

1. In a large pot of boiling water, cook the broccoli for 2 minutes. With a slotted spoon remove the broccoli and place in a bowl. In the boiling water, cook the spinach fettuccine according to directions: drain.

 2. In a large nonstick skillet, heat 2 teaspoons of olive oil. Add the chicken, salt, oregano, and red pepper and sauté until cooked through, 4 - 5 minutes on each side. Transfer to plates.

3. In the skillet, heat the remaining 2 teaspoons of oil; sauté the onion and garlic until tender, 3 - 4 minutes. Stir in the broccoli and radicchio; cook, stirring frequently, until tender, 4 - 5 minutes. Add the spinach fettuccine, then sprinkle with the cheese and black pepper. Serve topped with the chicken and sprinkle with the basil.

Makes four servings 339 Cal, 8 g Fat, 2 g Sat Fat, o g Trans Fat, 92 mg Chol, 746 mg Sod, 37 g Carb, 5 g Fib, 29 g Prot, 147 mg Calc.

 
WW Pts: 7