Chicken Breasts with Creamy Shells
Source of Recipe
WW Recipes
Recipe Introduction
5 points per serving
Makes 4 servings
List of Ingredients
* 6 ounces uncooked medium shell pasta
* 1 tablespoon + 1 teaspoon reduced-calorie tub margarine
* 1/2 cup chopped fennel
* 1/2 cup chopped shallots
* Four 3-ounce skinless boneless chicken breasts
* 1/4 teaspoon paprika
* 1/4 teaspoon salt
* 2 cups thawed frozen chopped spinach, squeezed dry
* 1 cup skim milk
* 1/4 cup grated Parmesan cheese
* 1 tablespoon balsamic vinegar
Recipe
1. In large pot of boiling water, cook pasta 8-10 minutes, until tender.
Drain.
2. Meanwhile, in large nonstick skillet, melt margarine over medium-high
heat; add fennel and shallots. Cook, stirring frequently, 4-5 minutes, until
tender. Add chicken; sprinkle with paprika and salt. Cook 4-5 minutes on
each side, until golden and cooked through. Transfer to plate; keep warm.
3. Add spinach to same skillet; cook, stirring, 2 minutes. Stir in milk,
cheese and vinegar. Reduce heat to low; simmer 5 minutes, until liquid is
reduced by half. Add pasta to skillet; toss to mix well.
4. To serve, arrange each chicken breast on plate with one-fourth of the
pasta.
EACH SERVING PROVIDES: 1/4 Milk, 1/2 Fat, 1 1/2 Vegetables, 2 Proteins, 2
Breads, 30 Optional Calories
PER SERVING: 355 Calories, 33 g Protein, 6 g Fat, 43 g Carbohydrate, 451 mg
Sodium, 54 mg Cholesterol, 4 g Dietary Fiber
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