| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 3 |
ts |
Oil |
| 4 |
|
Cloves garlic, minced |
| 4 |
lg |
Onion, cut in strips |
| 1 |
lb |
Fresh mushrooms, cleaned, sliced |
| 1 |
|
Yellow pepper, cut into strips |
| 1 |
|
Green pepper, cut into strips |
| 1 |
cn |
(14 oz) diced tomatoes in puree, low sodium |
| 1/2 |
c |
Low sodium chicken broth |
| 2 |
tb |
Dry white wine |
| 2 |
tb |
Water |
| 1/4 |
ts |
Thyme |
| 1/4 |
|
Summer savory |
| 4 |
|
Single chicken breasts, boned, skinned, and washed, sliced into 1/2" strips (1 lb. total weight) |
INSTRUCTIONS
This recipe appears in Patti Lynch's wonderful cookbook titled "Gourmet
Inspirations:The Art of Healthy Cooking." Usually chicken cattiatore uses
the whole chicken. This recipe uses the chicken breast only. This is good
with pasta, gnocchi, or rice.
In a large skillet, heat oil to medium high. Brown chicken strips until
golden on both sides. Reduce heat to medium low, add garlic and continue
cooking until garlic is soft. Prepare vegetables and mix together in large
bowl. Set aside. Stir tomatoes, broth, wine, water, and spices into chicken
mixture. Simmer for 20 minutes over medium heat. Add prepared vegetables to
skillet and stir in with wooden spoon. Cook until veggies are heated
through, but still crisp and colorful. Serve with pasta of choice. Sprinkle
lightly with fresh Parmesan. Use 2 tsp. Parmesan per serving.
NUTRITIONAL INFORMATION per serving 273 Calories; 11g Fat; 23gCarbohydrate;
55mg Cholesterol; 25g Protein; 150mg Sodium EXCHANGES: 4 vegetable
exchange; 3 low fat meat exchanges
Posted to Recipe Page 3 November 96
Date: Sun, 03 Nov 1996 13:23:09 +0500
From: Gourmet Connection <capco@norwich.net>
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