{Suggestion: Leave out the 1 tsp salt since other ingredients will
also add sodium to this meal. Take care, Gloria}
From: Cooking Light, AUGUST 2002
Yield: 8 servings
Serving size: 1 1/4 cups
4 tsp minced garlic, divided
1 Tbsp olive oil
1 tsp salt, divided
1/4 tsp dried thyme
1/2 tsp black pepper, divided
12 small red potatoes, halved (about 1 1/2 lb)
Cooking spray
2 lb skinless, boneless chicken breast, cut into bite-sized pieces
1 cup vertically sliced red onion
3/4 cup dry white wine
3/4 cup fat-free, less-sodium chicken broth
1/2 cup chopped pepperoncini peppers
1/4 cup pitted kalamata olives, halved
2 cups chopped plum tomato
2 Tbsp chopped fresh basil
1 (14-oz) can artichoke hearts, drained and quartered
1/2 cup (2 oz) grated fresh Parmesan cheese
Thyme sprigs (optional)
Preheat oven to 400 degrees F.
Combine 2 teaspoons garlic, oil, 1/4 teaspoon salt, thyme, 1/4 teaspoon
black pepper, and potatoes on a jelly roll pan coated with cooking spray.
Bake at 400 degrees F for 30 minutes or until tender.
Heat a large Dutch oven coated with cooking spray over medium-high
heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black
pepper.
Add half of chicken to pan; sautŠ¹ 5 minutes or until browned. Remove
chicken from pan. Repeat procedure with remaining chicken; remove from
pan.
Add onion to pan; saute 5 minutes. Stir in wine, scraping pan to loosen
browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about
2 minutes). Add potatoes, chicken, broth, pepperoncini, and olives; cook
3 minutes, stirring occasionally. Stir in 2 teaspoons garlic, 1/4
teaspoon salt, tomato, basil, and artichokes; cook 3 minutes or until
thoroughly
heated. Sprinkle with cheese. Garnish with thyme sprigs, if desired.
Yield: 8 servings
Serving size: 1 1/4 cups
Nutrition per Serving:
331 Calories, 20% from fat, 7.3g Fat, 2.1g Sat, 37g Mono, 0.9g Poly,
33.5g Protein, 32.5g Carbs, 3.6g Fiber, 71mg Cholesterol,
2.9mg Iron, 897mg Sodium, 124mg Calcium
