I'm not a fan of teriyaki, but this didn't taste like teriyaki to me. This was so delicious!!!!!!!!!
Ingredients:
1 tsp olive oil
3 boneless skinless chicken breasts
1/2 tsp Mrs.Dash original seasoning
1/2-1 tsp crushed chilies
1 small onion
1 small zucchini
1/2 each of green and red peppers
10 mushrooms
350 g spaghetti
1 Tbsp cornstarch
2 Tbsp soya sauce
1/3 cup honey garlic sauce
1/4 cup chicken broth
1 cup chicken broth
2 tsp curry pwd
1 Tbsp liquid honey
1/2 tsp basil
Instructions:
Boil water for pasta in a large pot. Heat oil in large non stick fry pan at med-high. Cut chicken into bite size pieces and add to pan as you cut. Season with Mrs.Dash and crushed chilies and stir until meat is no longer pink.
Chop onion, zucchini and peppers into bite size chunks and add to pan as you chop. Wash and slice mushrooms, and add to pan.
Place pasta in boiling water and set timer for 8 minutes.
Add cornstarch to a small bowl. Gradually add soya sauce while stirring so it stays smooth. Mix in the honey garlic sauce and 1/4 cup chicken broth. Add to pan of chicken and veggies. Stir and leave to simmer on low.
Rinse the cooked pasta under hot water. Drain. Mix the following in the empty pasta pot at med-low. 1 cup chicken broth, curry pwd, honey, and basil. Stir together and return pasta to pot. Toss the pasta to coat in the spiced broth. Remove from heat. Serve pasta with veggie and chicken mixture on top. SO GOOD!!
Per serving:
Calories 401
Fat 3.4g
Protein 28.5g
Carbohydrate 64.0g
Tuesday, February 27, 2007
Monday, February 12, 2007
Cheesy Artichoke Chicken and Pasta (9 PTS)
I have this in the crock pot right now. It smells soooooo good! I LOVE artichokes!
1 lb boneless skinless chicken breasts -- cubed (1 to 1 1/2)
4 oz roasted red peppers -- chopped (4 to 6)
15 ounces artichoke hearts -- quartered
8 oz fat-free American cheese
2 teaspoons Worcestershire sauce
1 can 98% fat-free cream of mushroom soup
2 cups fat-free shredded cheddar cheese
4 cups hot cooked pasta
to taste salt and pepper
In a 3 1/2-quart or larger crock pot combine chicken, peppers, artichokes, American cheese, Worcestershire sauce, and soup in the crockpot. Cover and cook on low for 6 to 8 hours. About 15 minutes before serving, add shredded Cheddar cheese and hot cooked pasta. Taste and add salt and pepper as needed.
Serves 4 to 6.
Per Serving: 479 Calories; 2g Fat; 48g Protein; 67g Carbohydrate; 6g Dietary Fiber; 51mg
Cholesterol; 809mg Sodium.
1 lb boneless skinless chicken breasts -- cubed (1 to 1 1/2)
4 oz roasted red peppers -- chopped (4 to 6)
15 ounces artichoke hearts -- quartered
8 oz fat-free American cheese
2 teaspoons Worcestershire sauce
1 can 98% fat-free cream of mushroom soup
2 cups fat-free shredded cheddar cheese
4 cups hot cooked pasta
to taste salt and pepper
In a 3 1/2-quart or larger crock pot combine chicken, peppers, artichokes, American cheese, Worcestershire sauce, and soup in the crockpot. Cover and cook on low for 6 to 8 hours. About 15 minutes before serving, add shredded Cheddar cheese and hot cooked pasta. Taste and add salt and pepper as needed.
Serves 4 to 6.
Per Serving: 479 Calories; 2g Fat; 48g Protein; 67g Carbohydrate; 6g Dietary Fiber; 51mg
Cholesterol; 809mg Sodium.
Thursday, February 8, 2007
Buffalo Chicken Chili
Ingredients:
1 Tbsp Olive oil
2 Tbsp butter
2 lbs all white meat ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 Tbsp smoked paprika (i used 1/2 Tbsp paprika, 1/2 Tbsp chili pwd. I didn't want to buy a 6 dollar bottle for one recipe!)
1 bay leaf
salt and pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it. (i used Franks buffalo chicken sauce)
1 15 ounce can tomato sauce
1 15 ounce can crushed tomatoes
Place a large pot over med-high heat add olive oil and butter. Once butter is melted, add the ground chicken. Brown it, using the back of a wooden spoon to break it up into small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stiring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.
1 Tbsp Olive oil
2 Tbsp butter
2 lbs all white meat ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 Tbsp smoked paprika (i used 1/2 Tbsp paprika, 1/2 Tbsp chili pwd. I didn't want to buy a 6 dollar bottle for one recipe!)
1 bay leaf
salt and pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it. (i used Franks buffalo chicken sauce)
1 15 ounce can tomato sauce
1 15 ounce can crushed tomatoes
Place a large pot over med-high heat add olive oil and butter. Once butter is melted, add the ground chicken. Brown it, using the back of a wooden spoon to break it up into small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stiring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.
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