| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Main dishes, Pasta, Couscous, Etc., Poultry |
2 |
servings |
INGREDIENTS
| 2 |
tb |
Plus 1 teaspoon all-purpose flour |
| 1/2 |
ts |
Minced fresh; OR 1/4 teaspoon dried thyme |
| 1/2 |
lb |
Skinned boned chicken breast; cut diagonally into |
| 2 |
|
Bacon slices |
| 1 1/4 |
c |
Thinly sliced carrot |
| 1 |
c |
Frozen pearl onions; thawed |
| 1 |
c |
Sliced mushrooms |
| 3/4 |
c |
Dry red wine |
| 1/2 |
c |
Fat-free less-sodium chicken broth |
| 1 1/2 |
ts |
Tomato paste |
| 1/4 |
ts |
Salt |
| 1 |
c |
Hot cooked wide egg noodles |
INSTRUCTIONS
1. Combine flour and thyme in a shallow bowl. Dredge chicken in flour
mixture; reserve remaining flour mixture.
2. Cook bacon in a large nonstick skillet over medium heat until
crisp. Remove bacon from pan; chop. Add chicken to bacon drippings in
pan; cook 3 minutes on each side or until lightly browned. Remove
chicken from pan; keep warm. Add reserved flour mixture, chopped
bacon, carrot, onions, and mushrooms to pan; saute 2 minutes. Add
wine, broth, tomato paste, and salt; cook 5 minutes or until
vegetables are tender. Return chicken to pan; cook 5 minutes or until
chicken is done. Serve over noodles. Yield: 2 servings (serving size:
2 cups chicken mixture and 1/2 cup noodles).
CALORIES 395 (17% from fat); FAT 7.3g; PROTEIN 35g; CARB 47g; FIBER
5.5g; CHOL 97mg; IRON 4.2mg; SODIUM 588mg; CALC 90mg
Recipe by: Cooking Light Magazine, October 1999, page 195
Posted to EAT-LF Digest by aml@skypoint.com on Oct 17, 1999,
converted by MM_Buster v2.0l.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”