Post by ema2two on Nov 9, 2006 7:14:20 GMT -5
Chicken Thighs Cacciatore
From Cooking Light Magazine
Serve over pasta with a garden salad and Italian bread.
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds
1/4 teaspoon black pepper
1 pound skinless, boneless chicken thighs
1 teaspoon olive oil
Cooking spray
2 cups frozen pepper stir-fry (such as Birds Eye)
1 cup frozen chopped onion
1/2 cup dry red wine
2 (14.5-ounce) cans diced tomatoes, drained
1 bay leaf
Combine first 5 ingredients in a large zip-top plastic bag; add chicken. Seal bag, and shake to coat.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes or until browned, turning once. Add pepper stir-fry and remaining ingredients; cover and cook 8 minutes.
Uncover and cook 3 minutes or until thick. Discard bay leaf.
Yield: 4 servings (serving size: 1 1/4 cups)
NUTRITION PER SERVING
CALORIES 223(24% from fat); FAT 5.9g (sat 1.3g,mono 2.3g,poly 1.3g); PROTEIN 25.2g; CHOLESTEROL 94mg; CALCIUM 55mg; SODIUM 568mg; FIBER 4g; IRON 2.6mg; CARBOHYDRATE 17.7g
Marge Perry
Cooking Light, SEPTEMBER 2002
This is from Cooking Light Magazine's web site.
It was quick to make and good.
I made it at night and refrigerated it to have it ready for the kids for dinner when I was going to be stuck late at work. It reheated well, seemed like it would freeze well, and the kids liked it.
This works out to 4 points/serving on Flex according to the nutrition information at the end of the recipe. The points for the flour and wine (the only non-core ingredients) work out to zero points/serving when divided among the 4 servings the recipe makes. I didn't have any red wine in the house when I made it, so I just used the liquid from one of the cans of tomatoes and it came out fine.
From Cooking Light Magazine
Serve over pasta with a garden salad and Italian bread.
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds
1/4 teaspoon black pepper
1 pound skinless, boneless chicken thighs
1 teaspoon olive oil
Cooking spray
2 cups frozen pepper stir-fry (such as Birds Eye)
1 cup frozen chopped onion
1/2 cup dry red wine
2 (14.5-ounce) cans diced tomatoes, drained
1 bay leaf
Combine first 5 ingredients in a large zip-top plastic bag; add chicken. Seal bag, and shake to coat.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes or until browned, turning once. Add pepper stir-fry and remaining ingredients; cover and cook 8 minutes.
Uncover and cook 3 minutes or until thick. Discard bay leaf.
Yield: 4 servings (serving size: 1 1/4 cups)
NUTRITION PER SERVING
CALORIES 223(24% from fat); FAT 5.9g (sat 1.3g,mono 2.3g,poly 1.3g); PROTEIN 25.2g; CHOLESTEROL 94mg; CALCIUM 55mg; SODIUM 568mg; FIBER 4g; IRON 2.6mg; CARBOHYDRATE 17.7g
Marge Perry
Cooking Light, SEPTEMBER 2002
This is from Cooking Light Magazine's web site.
It was quick to make and good.
I made it at night and refrigerated it to have it ready for the kids for dinner when I was going to be stuck late at work. It reheated well, seemed like it would freeze well, and the kids liked it.
This works out to 4 points/serving on Flex according to the nutrition information at the end of the recipe. The points for the flour and wine (the only non-core ingredients) work out to zero points/serving when divided among the 4 servings the recipe makes. I didn't have any red wine in the house when I made it, so I just used the liquid from one of the cans of tomatoes and it came out fine.
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