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Thin-Sliced Panzanella

Thin-Sliced Panzanella Recipe

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Prep/Cook Time: 15 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
3 tablespoons extra virgin olive oil
1 clove garlic, pressed or minced
1 teaspoon dried Italian herb seasoning
Salt and ground pepper to taste
6 ripe Italian plum tomatoes, halved
10 fresh basil leaves, divided
1 tablespoon balsamic vinegar
8 ounces fettuccini
2 tablespoons grated Romano cheese
1 bunch arugula, well rinsed


  1. In small bowl, combine oil and garlic. Remove 2 teaspoons oil mixture and use to rub chicken. Sprinkle chicken with Italian seasoning, salt and pepper refrigerate until ready to cook.
  2. Prepare outdoor grill for cooking or preheat broiler.
  3. In food processor, combine 1 tablespoon reserved oil mixture, tomatoes, half the basil and vinegar. Pulse on and off to chop tomatoes. Season sauce with salt and pepper and set aside.
  4. Grill or broil chicken 3 to 6 inches from heat source 1 1/2 to 2 minutes on each side until cooked through.
  5. To serve, spoon warm pasta over greens; top with chicken and tomato sauce and garish with remaining basil leaves.

  • Serving Size

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 430

  • Total Fat 13.8g (0%)

  • Saturated Fat 2.6g (0%)

  • Trans Fat 0g

  • Cholesterol 57mg (0%)

  • Sodium 185mg (0%)

  • Total Carbohydrate 47g (0%)

  • Dietary Fiber 2g

  • Sugars g

  • Protein 29g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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