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SKILLET CHICKEN CACCIATORE
Penny Pinching Main Dishes p.119
I think cooking with fat-free dressing is one of the thrifty chef's best secrets! It makes a wonderful marinade, and when stirred together with other tasty ingredients, it produces a family favorite like chicken cacciatore that's even better than the original!
1/4 cup Kraft Fat Free Italian Dressing
1/2 cup sliced onion 1/4 cup sliced green bell pepper
16 ounces skinned and boned uncooked chicken breasts, cut into 16 pieces 2 teaspoons JO's Italian Seasoning or any Italian seasoning
2 teaspoons Splenda Granular
1 (14 1/2-ounce) can stewed tomatoes, undrained
2 cups hot cooked noodles, rinsed and drained
In a large skillet, heat Italian dressing. Add onion, green pepper, and chicken. Mix well to combine. Cook for 6 to 8 minutes, stirring occasionally. In a small bowl, combine JO's Italian seasoning, Splenda, and undrained stewed tomatoes. Spoon tomato mixture evenly over chicken. Lower heat and simmer for 12 to 15 minutes, or until chicken is tender, stirring occasionally. For each serving, place 1/2 cup noodles on a plate and spoon about 1 cup chicken mixture over top.
HINT: Usually 1 3/4 cups uncooked noodles cooks to about 2 cups.
Each serving equals: HE: 3 Protein, 1 3/4 Vegetable, 1 Bread, 9 Optional Calories
258 Calories, 2 gm Fat, 31 gm Protein, 29 gm Carbohydrate, 550 mg Sodium, 82 mg Calcium, 2 gm Fiber
DIABETIC EXCHANGES: 3 Meat, 1 1/2 Vegetable, 1 Starch
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