Braised Chicken with Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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from weight watchers delicious decisions 6 points per serving Ingredients:
1 (8 ounce) package yolk-free wide egg noodles |
1 teaspoon olive oil |
1 lb boneless skinless chicken thighs, trimmed of all fat and cut into 2 inch pieces |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 lb shiitake mushroom, stemmed and sliced |
1 red onion, thinly sliced |
1/4 cup water |
3/4 lb plum tomato, seeded and chopped |
1 cup low sodium chicken broth |
1/2 cup dry white wine |
2 cloves garlic, minced |
1 bunch spinach, cleaned and coarsely chopped |
1/4 cup fat-free half-and-half |
3 tablespoons grated parmesan cheese |
Directions:
1. cook the noodles according to package directions, drain heat the oil in a large nonstick skillet and add chicken.
2. sprinkle with thyme, salt, pepper.
3. saute till browned, about 6 minutes.
4. stir in the muchroom, onion and water.
5. cook uncovered, stirring occasionally, until the onion is tender, about 8 minutes.
6. add the tomatoes, broth, wine and garlic.
7. bring to a boil.
8. reduce heat, simmer, covered, 10 minutes.
9. stir in noodles, spinach, half-and-half and cheese.
10. simmer until the spinach just begins to wilt.
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