Mediterranean-Style Chicken
194 calories/23g protein per serving
| 1 ½ lbs Chicken Breasts, Boned & Skinned | 609 calories | 139.95 protein |
| 1 14 ½ oz can Tomatoes, cut up | 127 calories | 6.5 protein |
| ¼ cup dry Red Wine | 82 calories | 0.2 protein |
| 1 tbls snipped Fresh Basil or 1 tsp Dried Basil, crushed | 0 calories | 0 protein |
| 1 tsp Splenda | 2 calories | 0 protein |
| 1 clove Garlic, minced | 8 calories | 2 protein |
| 1 Bay Leaf | 0 calories | 0 protein |
| 1 tbls cold Water | 0 calories | 0 protein |
| 2 tsps Cornstarch | 40.66 calories | 0 protein |
| 1 cup sliced Pimiento-Stuffed Olives or Pitted Ripe Olives | calories | protein |
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1) Coat an unheated skillet with nonstick cooking spray. Preheat over medium heat. Add chicken and cook for 10-15 minutes or until browned, turning to brown evenly. 2) Add undrained tomatoes, wine, basil, sugar, garlic, and bay leaf. Bring to boiling; reduce heat. Cover and simmer about 35 minutes or until chicken is tender and no longer pink. Remove chicken from skillet; keep warm. 3) In a small bowl stir together cold water and cornstarch. Stir into tomato mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Discard bay leaf. 4) If desired, serve chicken and tomato mixture over hot cooked spaghetti. Sprinkle with olives. Optional: Serve over hot spaghetti noodles |
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