Wednesday, June 14, 2006

Provencal Chicken Strips

From the Weight Watchers New Complete Cookbook

Makes 4 Servings

2 teaspoons olive oil
3/4 pound skinless boneless chicken breasts cut into 2" strips
6 scallions, sliced (or use shallots)
2 garlic cloves, minced
6-8 plum tomatoes, chopped
2 tablespoons chopped parsley
1 tablespoon capers, rinsed and drained
1 tsp red-wine vinegar
1/4 tsp dried rosemary leaves or 1/2 tsp fresh
3 cups hot cooked wide noodles

1. In a large nonstick skillet, heat the oil. Saute the chicken, stirring constantly, 4 min. Add the scallions and garlic; cook, stirring until chicken is cooked through, 2-4 more min.

2. Stir in tomatoes, parsley, capers, vinegar, and rosemary. Reduce heat and simmer until liquid evaporates, about 10 min. Serve the chicken mixture over the noodles.

Per serving: 288 cal, 5 g fat, 5 g fiber; WW PTS= 5.

1 comment:

Daniel Haswell said...

When are you going to post the lamb lentil stew? It sounded very good and I wanted to make it. Looking forward to it.