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Weight Watchers Recipes |
Chicken In Mushroom Sauce |
2 tablespoons cornstarch 1 cup water 1 pound boneless and skinless chicken breasts 1/4 cup chopped onion 1 clove garlic -- crushed 1/4 teaspoon salt 1/8 teaspoon pepper 1 red bell pepper -- coarsely chopped 3 cups sliced mushrooms -- about 8 ounces 1/4 cup dry white wine 1 teaspoon chicken bouillon granules 2 tablespoons reduced-fat sour cream 3 tablespoon chopped fresh chives 3 cups hot cooked farfalle -- bow tie pasta Stir cornstarch into water; reserve. Cut chicken into thin strips. Coat large skillet with nonstick cooking spray; heat until hot. Cook onion, garlic, salt and pepper in skillet over medium-high heat for about 3 minutes, stirring frequently, until onion is tender. Stir in chicken and red pepper. Cook about 4 minutes, stirring frequently, until chicken no longer is pink. Stir in mushrooms, wine and bouillon granules. Heat to boiling; reduce Cover and simmer 1 minute. Stir in sour cream. Stir cornstarch mixture into skillet. Cook over medium-high heat about 2 minutes, stirring frequently, until thickened Sprinkle with chives. Serve over pasta. Serving Size : 6 Per serving: Calories 220 Protein 19 g Carbohydrate 27 g Fat 3 g Cholesterol 40 mg Sodium 440 mg Potassium |