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Vegetable-Stuffed Pork Chops
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Saucy Tomato Chicken
Yield: Makes 4 servings
Ingredients:
6
ounces uncooked yolk-free egg noodles
1
can (about 14 ounces) stewed tomatoes with onions, celery and green bell pepper
2
cloves garlic, minced
1
teaspoon dried oregano
Nonstick cooking spray
4
boneless skinless chicken breasts, rinsed and patted dry, (4 ounces each)
2
teaspoons olive oil
Preparation:
1.
Cook noodles according to package directions, omitting salt and oil; drain.
2.
Meanwhile, place tomatoes, garlic and oregano into large nonstick skillet. Bring to a boil over high heat; boil 5 minutes, stirring constantly or until liquid is reduced and tomato mixture becomes slightly darker in color. (Mixture will be thick.) Transfer to small bowl; keep warm. Wipe out skillet.
3.
Spray same skillet with cooking spray. Add chicken; cook 6 minutes. Turn; reduce heat to medium-low. Spoon tomato mixture into skillet around chicken. Cover; cook 4 minutes or until chicken is no longer pink in center.
4.
Place noodles on serving platter; top with chicken. Add olive oil to tomato mixture; blend well. Spoon equal amounts of tomato mixture over each piece of chicken.
Nutritional Information:
| Serving Size: | |
| Sodium | 380 mg |
| Protein | 34 g |
| Fiber | 3 g |
| Carbohydrate | 39 g |
| Cholesterol | 65 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 11 % |
| Calories | 330 |
This recipe appears in:
Chicken
