Tuesday, January 19, 2010
Here's the Penne recipe I made last night.
Broccolli, Mushroom and Chicken Penne
Serves 2 Generous Portions/ 8 - Points/serving. 4 points if using for 4 servings
1 cup dry Barilla Plus Penne Rigate (Muligrain Pasta)
2 tsp. EVOO
2 cloves garlic, minced
1/4 cup chopped red onion
1 cup sliced fresh mushrooms
7 ounces boneless, skinless chicken breast,
cut into 1-inch cubes
1/2 cup white cooking wine or chicken broth
2 cups broccoli cut into 1-inch pieces
1/4 cup freshly grated Parmesan cheese
Hot pepper flakes (optional)
Heat oil in 12-inch skillet over medium heat; sauté garlic, onion, and mushrooms for 3-5 minutes, stirring occasionally.
Add chicken and cook for 10 minutes or until meat is cooked through and no longer pink.
Add cooking wine (or chicken broth) and broccoli and cook for 10 minutes.
Meanwhile, cook pasta according to package directions; drain.
Combine chicken and broccoli sauce and toss. Top with Parmesan cheese and hot pepper flakes (if desired) and serve.
Cheerios and milk
Apple and 1 oz LF cheese
rice cakes and Peanut Butter
Teriyaki beef stirfry, rice and veggies
My WW meeting is tonight. I am hoping the weather clears so I can get out and walk this afternoon.