Our Family Secrets

I found this low fat recipe online, and tweaked it a bit.  It came out great – the family loved it!

INGREDIENTS:

1 medium onion, thinly sliced

1 small red pepper, sliced

1 1/4 pounds boneless, skinless chicken breasts

2 tsp olive oil

1 tbsp curry powder

DIRECTIONS:

Preheat oven to 400 degrees. Line a shallow roasting pan with foil and spray with cooking spray (or you can use a Large Pampered Chef Bar Pan Baking Stone and just spray it directly – no foil needed). Spread sliced onions and red peppers on tray, and place chicken breasts on top. Drizzle oil on chicken breasts and sprinkle them with curry powder.

Bake for 30 minutes.

Serve chicken with onions and peppers on top a bed of rice.  Serves 4.

I made this last night and it turned out good…  It was a recipe I found online, but tailored it a bit to make it less fattening.  It didn’t sacrifice taste though…  A nice quick weeknight meal.

Ingredients:

1lb boneless skinless chicken breasts
1/2 cup water
1 cup dry white wine
1 (14 oz) can stewed tomatoes
2 Tbs extra virgin olive oil
1 (6 ounce) can sliced mushrooms
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon basil
2 cloves minced garlic
1 lb spaghetti
salt and pepper

Directions:

1. Cut chicken breasts into bite-sized pieces. Lightly brown in skillet with olive oil.

2. Add water, mushrooms, garlic, and spices.

3. Add tomatoes, wine, salt and pepper to taste.

4. Reduce heat, cover, and simmer about 15 minutes while preparing pasta, stirring occasionally.

5. Cook pasta until al dente. Drain pasta, place into serving dish.

6. Quickly pour chicken mixture over pasta, toss and serve.