Thursday, January 10, 2013

White Wine & Garlic Chicken with Veggies

This is one of my favorite Weight Watchers recipes, I have made it a handful of times. This time I made it exactly the way it told me, in the past I just chopped the chicken into chunks before hand and cook them up first. I like it that way even better. No matter how you prepare the chicken this dish is quick, easy and tasty, perfect for a weeknight meal. 

Serves 2
4 oz whole wheat pasta
1 tsp olive oil
2 chicken breast 
1/2 tsp salt
1 cup chopped onion
1 8oz  package sliced cremini (or button) mushrooms
1 tsp minced garlic
1/4 cup dry white wine
1 tsp Italian seasoning (optional, I left this out)
1 10oz package of Green Giant Baby Vegetables Medley (you can find this at your local grocery store, feel free to substitute you favorite frozen mixed veggies)
1 15oz can fat-free chicken broth

Bring a medium pot of salted water to boil. Cook pasta according to package instructions and set aside. Heat olive oil over medium high heat in large non-stick pan. Season chicken breast with salt and cook for a couple minutes on each side, until browned. Remove to plate. 

Add onions and mushrooms to pan and cook, stirring frequently for about 7 minutes until softened and beginning to brown. Add garlic and seasoning and cook for 1 minute. Add wine and cook until almost evaporated. Pour in chicken broth and nestle chicken breast back in skillet. Bring to boil and cover, cook for additional 7-10 minutes or until chicken is cooked through (turning chicken once during cooking). Toss in cooked Green Giant baby vegetable medley and pasta.

Divide across two plates and serve.

Weight Watchers Point Plus Value: 11 point plus

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