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Thursday, September 19, 2013

Live Like That and New Recipes ~ Chicken with Mushrooms in Garlic White Wine Sauce and Healthy Alfredo Sauce

I keep hearing the song, "Live Like That" by Sidewalk Prophets on the radio and I really love it.  I hope y'all like it too!




I have two new recipes to share with y'all.  Both are quick, easy and healthy.

Chicken with Mushrooms in Garlic White Wine Sauce
*SkinnyTaste recipe
Old Points: 4 pts • Points+: 6 pts
Calories: 169 • Fat: 5.5 g • Protein: 22.8 g • Carb: 4.9 g • Fiber: 1.2 g Sugar: 1.7 g

Ingredients:
  • 8 chicken tenderloins or about 3 large chicken breasts, 16 oz total
  • 2 tsp butter
  • 2 tsp olive oil
  • 1/4 cup all purpose flour* (use rice flour if gluten free)
  • 3-4 cloves garlic, minced  (I used 3 T and thought it was a little too much so I would suggest 2 cloves/2T of minced garlic)
  • 12 oz sliced mushrooms
  • 1/4 cup white wine
  • 1/3 cup fat free chicken broth
  • salt and fresh pepper to taste
  • 1/4 cup chopped fresh parsley

Directions:

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.


She suggested serving it over brown rice which I think now might have absorbed some of the minced garlic better.  I served with new potatoes and asparagus.




Healthy Alfredo Sauce
*Campbells Kitchen recipe

If I'm being honest nothing (and I mean nothing) compares to the full fat, made with heavy whipping cream, Alfredo sauce you find at a good Italian restaurant.  But when you're craving pasta with Alfredo sauce this is one of the healthier ways to make it at home.

The below recipe is served over linguine.  I served it over whole wheat penne pasta because it's all I had.  Either way, I would suggest going with a whole wheat pasta to cut the calories.  The only thing we didn't like about this sauce is that it was slightly bland.  I think next time I will substitute the garlic powder with garlic salt.

I topped the pasta with Cajun chicken (so easy).  All you do is season thawed chicken breasts with Tony's seasoning and bake at 375 for about 30 minutes (flipping halfway through). 

**Cooking Tip - Always, always, always trim the fat off chicken before cooking.  Nothing is worse than taking a bite of chicken with fat on it.**

Ingredients:
1/4 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 (14 ounce) can Swanson® Chicken
Broth
1/3 cup plain yogurt
6 cups hot cooked linguine, cooked
without salt
6 tablespoons grated Parmesan cheese
Chopped fresh parsley


Directions:
1.Mix flour, garlic powder and pepper in saucepan. Stir in broth until smooth. Cook and stir until mixture boils and thickens. Remove from heat.
2.Stir in yogurt. Toss with pasta and 4 tablespoons cheese. Sprinkle with parsley and remaining cheese.






~Jewels*

 

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