08.5 – fettuccine with chicken

•    1 tablespoon olive oil 
•    1 cup sliced mushrooms 
•    1 medium onion, chopped 
•    2 cloves garlic, finely chopped 
•    1/4 cup dry white wine 
•    1 tablespoon chopped fresh basil    
•    1 teaspoon instant chicken bouillon, crumbled 
•    1 teaspoon cornstarch 
•    1 teaspoon chopped fresh oregano (or 1/2 tsp dried oregano) 
•    2 medium tomatoes, seeded and chopped
•    1 pound chicken, diced
•    1/4 cup fresh flat-leaf parsley, chopped 
•    1/4 cup grated reduced-fat Parmesan
•    8 oz whole grain fettuccine, cooked    
instructions:
Coat a large skillet with cooking spray. Heat oil over medium-high heat. Add mushrooms, onion and garlic, stirring, until onion is tender, 2 to 3 minutes. Combine 1/4 cup water with wine, basil, bouillon, cornstarch and oregano in a bowl. Add tomatoes and chicken to skillet. Cook until chicken pieces are no longer pink on the outside. Reduce heat to low. Stir in wine mixture. Cover; simmer until chicken is cooked through. Stir in parsley, cheese and pasta. Divide among 4 plates; serve immediately.

4 servings, 8.5 points each

 

untried recipe