| 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.
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