This is a quick and easy main dish creation that everyone loves from kids to adults.
Mix tomatoes and broth. Let stand 30 minutes.
Trim fat from chicken. Cook mushrooms, onions and garlic in chicken broth or wine in 10-inch nonstick skillet over medium heat about 3 minutes,stirring occasionally, until mushrooms are tender; remove mixture fromskillet.
Add oil to skillet. Cook chicken in oil over medium heat until brown on both sides. Add tomato mixture. Heat to boiling; reduce heat. Cover andsimmer about 10 minutes, stirring occasionally, until juice of chicken isno longer pink when centers of thickest pices are cut. Remove chickenpieces from skillet; keep warm.
Mix milk, cornstarch and basil; stir into tomato mixture. Heat to boiling,stirring constantly. Boil and stir 1 minute. Stir in mushroom mixture;heat through. Serve over chicken and fettucine. Makes 4 servings.
Per Serving: 1 B, 3 P, 2 FR/V
Per serving: 339 Calories (kcal); 4g Total Fat; (9% calories from fat); 36gProtein; 39g Carbohydrate; 69mg Cholesterol; 314mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0Fat; 0 Other Carbohydrates
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (333g) | ||
Recipe Makes: 4 | ||
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Calories: 538 | ||
Calories from Fat: 46 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 69.7mg | 21 % | |
Sodium 381.2mg | 13 % | |
Potassium 976mg | 26 % | |
Total Carbohydrate 86g | 25 % | |
Dietary Fiber 11.8g | 47 % | |
Sugars, other 74.2g | ||
Protein 38.2g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 538
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