| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Low-fat, Quick’n’eas, Stew |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sliced mushrooms |
| 2 |
ts |
Olive oil |
| 1 1/4 |
c |
Red and green bell peppers; squares |
| 1 |
lg |
Onion; cut into eighths |
| 1 |
lg |
Garlic clove; minced |
| 16 |
oz |
Skinless boneless chicken breasts (4 ounces each serving) |
| 14 1/2 |
oz |
Stewed tomatoes; Italian style |
| 2 |
lg |
Carrots; thinly sliced |
| 3 |
tb |
Sherry or apple juice |
| 1 1/2 |
tb |
Chopped olives; oil-cured, black |
| 1 |
ts |
Dried thyme |
| 3/4 |
ts |
Paprika |
| 1/2 |
ts |
Dried marjoram |
|
|
Salt; optional |
| 3 |
c |
Hot cooked rice |
INSTRUCTIONS
Review: "A colorful melange of vegetables and a hint of the Mediterranean
distinguish this dish."
In a large non-stick frying pan, combine the mushrooms and 1 teaspoon of
the oil. Cook over high heat, stirring, for 5 minutes, or until the
mushrooms are lightly browned. Remove the mushrooms from the pan and set
aside.
Add the peppers, onions, garlic and the remaining teaspoon oil to the pan.
Cook for 5 minutes, or until the onions are limp.
Add the chicken breast halves to the pan and cook, turning the pieces
occasionally, for 3 minutes.
Stir in the tomatoes, carrots, sherry or apple juice, olives, thyme,
paprika and marjoram. Adjust the heat so the mixture simmers. Cook,
stirring occasionally, for 25 minutes, or until the chicken is very tender.
Add the reserved mushrooms and cook for 5 minutes. Season with the salt (if
using). Serve over the rice.
Per serving 399 calories,
: 5.6 g. total fat (13% of calories)
: 1.1 g. saturated fat
46 mg. cholesterol
: 334 mg. sodium ISBN 0-87596-269-6 edited by Jean Rogers; listed
Nov 1996 by Path c/o McRecipe
Recipe By : Prevention's Healthy One-Dish Meals (1996)
Posted to MC-Recipe Digest V1 #280
Date: Tue, 5 Nov 1996 14:54:42 -0800 (PST)
From: PatH <phannema@wizard.ucr.edu>
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