Very good. Reminds me of a tomatoey (is that a word??) chicken version of beef stroganoff. It was a hit!
-2 T olive oil
-1 large onion, chopped
-4 boneless, skinless chicken breasts
-1 large yellow pepper, chopped
-3 plum tomatoes, chopped
-1 t hot Hungarian paprika**
-1 t paprika
-2 t cornstarch
-1/2 t each salt and black pepper
-1 cup reduced fat sour cream.
Heat oil in a large skillet over medium-high heat. Add onion to skillet and cook for 4 minutes or until softened. Add chicken to skillet. Cover and cook for 5 minutes. Stir in pepper, tomatoes and both paprikas. Reduce heat to low and simmer, covered for 18 minutes. In a small bowl, stir cornstarch, salt and black pepper into sour cream. Add sour cream mixture to pan and cook, uncovered for 5 minutes or until sauce has thickened. Serve over rice or egg noodles.
Per serving: 416 calories; 17 g fat (6 g sat); 50 g protein; 14 g carbs; 2 g fiber; 462 mg sodium; 146 mg cholesterol
**I didn't have Hungarian paprika so I just used 2 t of regular paprika and it turned out just as yummy!
Sunday, March 01, 2009
Creamy Pasta & Chickpeas
Yummy new Family Circle recipe for you to try. This is a great one for the Fridays of Lent!
-1 pound asparagus, cut into 1 inch pieces
-1 red pepper, chopped ( I use whatever color peppers I have on hand)
-1/2 teaspoon each salt and black pepper
-8 ounces penne pasta
-1 can (15.5 ounces) chickpeas, drained and rinsed
-1 pkg. (4.4 ounces) light spreadable herb (I use a 6 ounce container of Alouette brand...you can find it by the feta, brie, and other soft cheeses)
-heavy dash of nutmeg
Cooke penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.
Meanwhile, coat a medium-size nonstick saucepan with a few tablespoons of olive oil; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon salt and pepper to pot. Cook, stirring, for 6 minutes.
Over medium heat, stir pasta into veggie mixture. Add remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.
Per serving: 280 calories; 4 g fat (1 g sat); 15 g protein; 47 g carbohydrates; 8 g fiber; 553 mg sodium; 6 mg cholesterol
-1 pound asparagus, cut into 1 inch pieces
-1 red pepper, chopped ( I use whatever color peppers I have on hand)
-1/2 teaspoon each salt and black pepper
-8 ounces penne pasta
-1 can (15.5 ounces) chickpeas, drained and rinsed
-1 pkg. (4.4 ounces) light spreadable herb (I use a 6 ounce container of Alouette brand...you can find it by the feta, brie, and other soft cheeses)
-heavy dash of nutmeg
Cooke penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.
Meanwhile, coat a medium-size nonstick saucepan with a few tablespoons of olive oil; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon salt and pepper to pot. Cook, stirring, for 6 minutes.
Over medium heat, stir pasta into veggie mixture. Add remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.
Per serving: 280 calories; 4 g fat (1 g sat); 15 g protein; 47 g carbohydrates; 8 g fiber; 553 mg sodium; 6 mg cholesterol
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