Chicken With Fruit
INGREDIENTS:
1 lg Onion; finely chopped 1/4 ts Dry mustard
2 Garlic cloves; minced 1/2 ts Salt; optional
2 lg Carrots, peeled & grated 1/4 ts Black pepper
-- or shredded 3/4 c Red burgandy wine
8 oz Mushrooms; sliced 3 tb Tomato paste
1 Bay leaf 1 tb Worcestershire sauce
4 lg Chicken breast halves 10 oz Spaghetti or other pasta,
-- without skin & fat -- (to 12 oz); uncooked
-- up to 5 (3 1/2 lbs) Parsley sprigs for garnish
1 ts Dried thyme -- optional
1 ts Dried basil
1 lg Onion; finely chopped 1/4 ts Dry mustard
2 Garlic cloves; minced 1/2 ts Salt; optional
2 lg Carrots, peeled & grated 1/4 ts Black pepper
-- or shredded 3/4 c Red burgandy wine
8 oz Mushrooms; sliced 3 tb Tomato paste
1 Bay leaf 1 tb Worcestershire sauce
4 lg Chicken breast halves 10 oz Spaghetti or other pasta,
-- without skin & fat -- (to 12 oz); uncooked
-- up to 5 (3 1/2 lbs) Parsley sprigs for garnish
1 ts Dried thyme -- optional
1 ts Dried basil
Recipe by: Skinny One-Pot Meals -
ISBN 0-940625-75-X
In large crock pot, combine onion, garlic, carrots, mushrooms, and bay leaf. Arrange chicken over begetables. Sprinkle with thyme, basil, mustard, salt, if desired, and black pepper.
In a cup, combine wine, tomato paste, and Worcestershire sauce. Stir to mix well. Pour over chicken.
Cover and cook 1 hour on high. Stir. Reduce heat to low and cook an additional 5 to 6 hours or until chicken is done. Remove and discard bay leaf.
Cook pasta according to package directions and drain well in colander. Meanwhile, cut chicken into slices and return to sauce. Spoon individual portions of sauce and chicken over pasta. Garnish with parsley sprigs, if desired.
NOTE: Use Large chicken breasts, smaller ones cook too quickly.
NUTRITIONAL DATA (based on 6 servings): Per Serving: Calories 456 Fat (gm) 5.7 Sat. fat (gm) 1.4 Cholesterol (mg) 107 Sodium (mg) 152 Protein (gm) 47 Carbohydrate (gm) 47 % Calories from fat 12
ISBN 0-940625-75-X
In large crock pot, combine onion, garlic, carrots, mushrooms, and bay leaf. Arrange chicken over begetables. Sprinkle with thyme, basil, mustard, salt, if desired, and black pepper.
In a cup, combine wine, tomato paste, and Worcestershire sauce. Stir to mix well. Pour over chicken.
Cover and cook 1 hour on high. Stir. Reduce heat to low and cook an additional 5 to 6 hours or until chicken is done. Remove and discard bay leaf.
Cook pasta according to package directions and drain well in colander. Meanwhile, cut chicken into slices and return to sauce. Spoon individual portions of sauce and chicken over pasta. Garnish with parsley sprigs, if desired.
NOTE: Use Large chicken breasts, smaller ones cook too quickly.
NUTRITIONAL DATA (based on 6 servings): Per Serving: Calories 456 Fat (gm) 5.7 Sat. fat (gm) 1.4 Cholesterol (mg) 107 Sodium (mg) 152 Protein (gm) 47 Carbohydrate (gm) 47 % Calories from fat 12