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This was a really yummy recipe....I served it with couscous instead of noodles. This recipe only serves 2 and the boys were over for dinner, so I just doubled it. I didn't have any pine nuts so I used walnuts!
Enjoy!
hugs,
peg
Italian Chicken Skillet Supper
Romano cheese, sliced vegetables and pine nuts jazz up this saucy chicken dinner from Barbara Lento of Houston, Pennsylvania. “It’s easy, and we love it!” Barbara says.
Ingredients
2 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 teaspoons reduced-fat butter
1 teaspoon olive oil
1/4 pound small fresh mushrooms
1/2 medium onion, chopped
1/4 cup chopped sweet red pepper
1 tablespoon pine nuts
2 cups fresh baby spinach
1 tablespoon all-purpose flour
1/2 cup reduced-sodium chicken broth
1-1/2 teaspoons spicy brown mustard
2 teaspoons shredded Romano cheese
Directions
Flatten chicken slightly; sprinkle with garlic salt and pepper. In a large nonstick skillet, cook chicken in butter and oil over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm.
In the same skillet, saute the mushrooms, onion, red pepper and pine nuts until vegetables are tender. Add spinach; cook and stir for 2-3 minutes or until wilted. Stir in flour. Gradually stir in broth and mustard. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened.
Return chicken to the pan; heat through. Sprinkle with cheese.
Yield: 2 servings.
Nutritional Facts 1 chicken breast half with 1/2 cup vegetable mixture equals 248 calories, 10 g fat (3 g saturated fat), 70 mg cholesterol, 548 mg sodium, 12 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.
Recipe source: Taste of Home’s Healthy Cooking magazine, Dec’11/January’12, submitted by Barbara Lento of Houston, Pa.
http://www.tasteofhome.com/recipes/Italian-Chicken-Skillet-Supper
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Enjoy!
hugs,
peg
Italian Chicken Skillet Supper
Romano cheese, sliced vegetables and pine nuts jazz up this saucy chicken dinner from Barbara Lento of Houston, Pennsylvania. “It’s easy, and we love it!” Barbara says.
Ingredients
2 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 teaspoons reduced-fat butter
1 teaspoon olive oil
1/4 pound small fresh mushrooms
1/2 medium onion, chopped
1/4 cup chopped sweet red pepper
1 tablespoon pine nuts
2 cups fresh baby spinach
1 tablespoon all-purpose flour
1/2 cup reduced-sodium chicken broth
1-1/2 teaspoons spicy brown mustard
2 teaspoons shredded Romano cheese
Directions
Flatten chicken slightly; sprinkle with garlic salt and pepper. In a large nonstick skillet, cook chicken in butter and oil over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm.
In the same skillet, saute the mushrooms, onion, red pepper and pine nuts until vegetables are tender. Add spinach; cook and stir for 2-3 minutes or until wilted. Stir in flour. Gradually stir in broth and mustard. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened.
Return chicken to the pan; heat through. Sprinkle with cheese.
Yield: 2 servings.
Nutritional Facts 1 chicken breast half with 1/2 cup vegetable mixture equals 248 calories, 10 g fat (3 g saturated fat), 70 mg cholesterol, 548 mg sodium, 12 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.
Recipe source: Taste of Home’s Healthy Cooking magazine, Dec’11/January’12, submitted by Barbara Lento of Houston, Pa.
http://www.tasteofhome.com/recipes/Italian-Chicken-Skillet-Supper
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