Bistro Chicken Recipe
A nice warm dinner for the crisp nights we have been having here in North Texas. I served this over a bed of whole wheat angel hair pasta and added a tossed salad and sour dough rolls to complete the meal. One of the best parts about it was that it took less than thirty minutes from start to finish! Very little prep went into it..but I think next time I’ll add some fresh zucchini or squash for an added healthy kick and color pop.
Also, I changed the ingredients & shaved about 20% of the calories and half the fat!!
Bistro Chicken
INGREDIENTS:
- 2 tsp. extra virgin olive oil
- 3 cups sliced fresh mushrooms
- 1 medium onion, chopped
- 2 can (15oz) stewed tomatoes, undrained
- 1 can (15oz) stewed Italian tomatoes, undrained
- 1/2 cup zesty fat-free Italian dressing
- 8 Tbsp. tomato paste
- 4 small boneless skinless chicken breast halves (1 lb.)
- 1 cup 2% milk mozzarella cheese
- 2 slices cooked bacon, crumbled
- Whole Wheat Angel Hair Pasta (optional)
DIRECTIONS:
HEAT oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.
ADD chicken; cover. Reduce heat to medium-low. Simmer 12 min. or until chicken is cooked through.
BOIL angel hair pasta in lightly salted water according to package directions, drain and set aside.
SPRINKLE with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted.
SERVE over angel hair pasta
Nutrition Information:
(Bistro Chicken ONLY)
Calories: 266 calories
Total fat: 8g
Saturated fat: 5 g
Sodium: 910 mg
Carbohydrate: 16 g
Dietary fiber: 3 g