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Archived Recipe for May 2004
Chicken and Pasta
INGREDIENTS:
4 3 oz skinless Chicken breasts, sliced thin
2 Green onions, sliced
1 Tbsp Fresh parsley, chopped
1 tsp Dill weed
1/2 cup Mushrooms, sliced
1 tsp Olive oil
1 Tbsp Dijon mustard
1/4 cup White wine
1 tsp Low sodium chicken bouillon crystals
1/2 tsp Tarragon
1/2 tsp Thyme
8 oz Fat free cream cheese
1/4 cup Skim milk
4 cup cooked short pasta (any shape)
DIRECTIONS:
1. Measure or cut all ingredients.
2. In a large non-stick sauté pan, place on medium/high heat.
3. Put olive oil in pan. Let it get almost smoking hot. Stir fry chicken strips, add onions and mushrooms. Sauté until onions are translucent.
4. Add parsley, dill weed, Dijon mustard, tarragon, thyme, white wine, bouillon crystals and skim milk.
5. Put fat free cream cheese into a small bowl and mix. Add to chicken.
6. Add pasta and heat through. Serve immediately.
NUTRITIONAL INFORMATION: (per serving)
Yield: Serves 4
Calories 400
Protein 40 g
Carbohydrate 45 g
Fat 6 g
Sodium 460 mg
Calories from fat 14%
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