Chicken again?

Once again I am looking for a low fat, chicken meal.

I made the brushetta chicken bake last week and it was delicious. Want to make something different tonight. Would love for it to go with linguine with a lemon sauce.

Anyone have any ideas???

Re: Chicken again?

I dont know if this goes with linguine, but a friend of mine told me about this - I'm going to try it.

Put chicken breast on stove in deep pan or pot, cook with a cream of chicken soup or cream of mushroom or cream of broccoli soup (get low fat kind) and add cup of skim milk.. Add your favorite veggies and cook on med heat for about 20-30 minutes.

YUM!
!

Re: Chicken again?

Re: Chicken again?

Try this... it's delicious, and if you follow WW, it's 7 points/serving

2 cups fat-free chicken broth
12 ounces skinned and boned chicken breast -- cut into bite-sized pieces
1 1/4 cups orzo -- uncooked
fresh broccoli (I use a whole head)
1/2 cup asiago cheese -- grated
1/4 teaspoon salt
1/4 basil
1/8 teaspoon black pepper
Bring broth to a boil in a large stock pot or dutch oven Add chicken, broccoli and pasta;
bring to a boil again.
Reduce heat; simmer 12 minutes, stirring occasionally.
Remove from heat; stir in 1/4 cup cheese, salt, herbs, and pepper.
Top each serving with 1 tablespoon cheese.

serving size 1 1/4 cup

Re: Chicken again?

yeah sure.... just made it tonight!

I invented the recipe, and call it

'If I were moroccan....'
(chicken tagine with couscous)

3 lbs skinless chicken thighs (about 8)
2 large onions, diced
5 garlic cloves- pressed
1 inch ginger, grated on a microplane
2 lemons- zest removed with microplane
4 cinnamon sticks
2t tumeric
salt
1 cup raisins
canola or olive oil
1 15 oz can of chickpeas, drained
3 cups cous cous
5T butter

In a enameled cast iron pot, fry 1 onion, 2 cinnamon sticks, 1t tumeric and salt in oil on medium heat until onions are transparent. Add 3 garlic cloves, 1/2 of ginger, 1/2 of raisins, and 1/2 of lemon zest, and continue frying another couple minutes. Add chicken and a a cup or 2 of water. Stir, cover, and reduce heat a little. Broth should be simmering, not heavily boiling. Stir occassionally until chicken is cooked, roughly a 1/2 hour. When chicken is soft, and flakes easily, add chickpeas. Cook another 5-10 min.

For couscous.
fry second onion in butter with remaining spices, ginger, garlic and zest until onions are clear. Add raisins, and cook another couple minutes. Then, add couscous, coating with butter. Finally, add 3 cups of water. Cover with lid, and let water come to a boil (about 2 min). Remove from heat with lid on. Fluff 5 min later, and serve with chicken tagine.

yummy, and pretty low fat! There's only about 100 cals from fat per generous serving....