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Name: Chicken Thyme Toss for Two
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 2 Chicken legs; skinless; 2 ts Vegetable oil; 1/3 c Snow peas sliced crosswise; 1 1/2 c Chicken Stock; 2 tb All-purpose flour; 2 ts Dried thyme; 1 Garlic minced; 1/3 c carrot Sliced; 1/4 ts Pepper; 2/3 c Pasta shells; 1/4 ts Salt; 1 Onion chopped

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INGREDIENTS

2 Chicken legs; skinless
2 ts Vegetable oil
1/3 c Snow peas ; sliced crosswise
1 1/2 c Chicken Stock
2 tb All-purpose flour
2 ts Dried thyme
1 Garlic ; minced
1/3 c carrot ; Sliced
1/4 ts Pepper
2/3 c Pasta shells
1/4 ts Salt
1 Onion ; chopped

Servings

INSTRUCTIONS

1. Pull skin off chicken (if not already done); separate legs at joint. In bowl, stir together flour, thyme, salt and pepper; add chicken and toss to coat. 2. In skillet, heat oil over medium-high heat; cook chicken, turning once, for 5 to 7 minutes or until chicken legs are browned. Transfer to plate and set aside. 3. Reduce heat to medium. Add carrot, onion, and garlic to pan; cook, stirring to scrape up brown bits, for 5 to 6 minutes or until softened. Pour in chicken stock and pasta; bring to boil. 4. Return chicken to pan; cover and simmer for 25 minutes or until juices run clear when chicken is pierced and pasta is tender but firm. Stir in peas; cook for 2 minutes or until hot. NOTES : 1/3 cup of frozen peas may be substituted for the 1/3 cup snow peas. Ive input the chicken as skinless, since the calorie and fat counts should correspond to this, once the skin is taken off. Entered to MasterCook by Ellen in Toronto, Canada Recipe by: Canadian Living 20th Anniversary Cookbook, p. 24 Posted to EAT-LF Digest by "Ellen Pickett" on Apr 9, 1999,

NOTES

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Chicken Thyme Toss for Two

2 Chicken legs; skinless
2 ts Vegetable oil
1/3 c Snow peas sliced crosswise
1 1/2 c Chicken Stock
2 tb All-purpose flour
2 ts Dried thyme
1 Garlic minced
1/3 c carrot Sliced
1/4 ts Pepper
2/3 c Pasta shells
1/4 ts Salt
1 Onion chopped

1. Pull skin off chicken (if not already done); separate legs at  joint. In bowl, stir together flour, thyme, salt and pepper; add  chicken and toss to coat.    2. In skillet, heat oil over medium-high heat; cook chicken, turning  once, for 5 to 7 minutes or until chicken legs are browned. Transfer  to plate and set aside.    3. Reduce heat to medium. Add carrot, onion, and garlic to pan; cook,  stirring to scrape up brown bits, for 5 to 6 minutes or until  softened. Pour in chicken stock and pasta; bring to boil.    4. Return chicken to pan; cover and simmer for 25 minutes or until  juices run clear when chicken is pierced and pasta is tender but  firm. Stir in peas; cook for 2 minutes or until hot.    NOTES : 1/3 cup of frozen peas may be substituted for the 1/3 cup snow  peas. Ive input the chicken as skinless, since the calorie and fat  counts should correspond to this, once the skin is taken off. Entered  to MasterCook by Ellen in Toronto, Canada    Recipe by: Canadian Living 20th Anniversary Cookbook, p. 24    Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Apr 9,  1999,

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Nutrition

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Serving Size: 1 Serving (600g)
Recipe Makes: 2

Calories: 457
Calories from Fat: 104 (23%)

Amt Per Serving		% DV

	Total Fat 11.6g	15 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 2.9g
Cholesterol 100.7mg		31 %
Sodium 707.6mg		24 %
Potassium 891.9mg		23 %
Total Carbohydrate 53.6g		16 %
	Dietary Fiber 2g	8 %
	Sugars, other 51.6g
Protein 33.4g		48 %
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.

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Calories per serving: 457

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