Four 3-oz. skinless boneless chicken breasts
2 cups sliced mushrooms
1 onion, chopped
1 cup low sodium chicken broth
12 dried apricot halves, julienned
1/4 tsp. grated nutmeg
1 T. cornstarch
2 T. brandy (plain or apricot flavored)
4 cups hot cooked spinach fettuccine
2 T. pecan halves, coarsely chopped
1. Spray a large non-stick skillet with cooking spray; heat. Add the chicken and cook until browned, about 2 min. on each side. Transfer to a plate.
2. Spray the same skillet again. Ad the mushroom and onion; cook, stirring as needed, until softened, about 5 min. Add the broth, apricots, and nutmeg; cook, scraping up the browned bits, about 1 min.
3. Return chicken to skillet. Reduce heat and simmer, covered, until cooked through, about 6-8 min.
4. In a small bowl, combine cornstarch and brandy; add to chicken mixture and cook, stirring constantly, until mixture boils and thickens, about 1 min. Serve the fettuccine, topped with the chicken mixture; sprinkle with pecans.
POINTS per serving: 7
Per serving: 384 cal, 6 g fat, 6 g fiber
From Weight Watchers Simply the Best cookbook