A robust oregano-seasoned red sauce served with pasta is a perfect scenario.
1 1/2 pounds skinless, boneless chicken breasts
1 onion, chopped
1/2 teaspoon minced garlic
Salt and pepper to taste
1 tablespoon dried oregano leaves
1 (16-ounce) can whole tomatoes, crushed, with their juices
1/2 pound mushrooms, sliced
1/4 cup dry red wine, optional
In a large non-stick skillet coated with non-stick cooking spray, brown the chicken on both sides over medium heat, about 5 minutes in all, cooking in batches if necessary. Add the onion and garlic and cook 5 minutes more, or until the vegetables are tender. Sprinkle with salt and pepper and oregano. Add the tomatoes, mushrooms, and wine. Cover and cook over low heat about 25 to 30 minutes, or until the chicken is tender. If the sauce gets too thick, add a little water.
To Prepare and Eat Now: Serve with angel hair pasta.
To Freeze: Cool to room temperature, wrap, label, and freeze
To Prepare After Freezing: Remove from freezer to defrost. Reheat in non-stick skillet over low heat until thoroughly heated. Serve with pasta.
Makes 4 to 6 servings
Protein (g) 29
Carbohydrate (g) 9
Fat (g) 2
Calories from Fat (%) 9
Saturated Fat (g) 0
Dietary Fiber (g) 2
Cholesterol (mg) 66
Sodium (mg) 194
Diabetic Exchanges: 3 very lean meat, 2 vegetable
For more recipes, visit http://www.hollyclegg.com