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Chicken: 4 pt. Chicken in Creamy Mushroom Sauce

Source of Recipe

"http://www.drkoop.com/nutrition/recipes/" Sharon Howard, R.D., M.S., C.D.E. FADA


List of Ingredients

2 tablespoons cornstarch
1 cup water
1 pound boneless and skinless chicken breasts
1/4 cup chopped onion
1 clove garlic crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 red bell pepper coarsely chopped
3 cups sliced mushrooms about 8 ounces
1/4 cup dry white wine
1 teaspoon chicken bouillon granules
2 tablespoons reduced-fat sour cream
3 tablespoon chopped fresh chives
3 cups hot cooked farfalle bow tie pasta


Recipe

Stir cornstarch into water; reserve. Cut chicken into thin strips. Coat large skillet with nonstick cooking spray; heat until hot. Cook onion, garlic, salt and pepper in skillet over medium-high heat for about 3 minutes, stirring frequently, until onion is tender. Stir in chicken and red pepper. Cook about 4 minutes, stirring frequently, until chicken no longer is pink. Stir in mushrooms, wine and bouillon granules. Heat to boiling; reduce heat. Cover and simmer 1 minute. Stir in sour cream. Stir cornstarch mixture into skillet. Cook over medium-high heat about 2 minutes, stirring frequently, until thickened. Sprinkle with chives. Serve over pasta. Serves 6.


Per serving: Calories 220 Protein 19 g Carbohydrate 27 g Fat 3 g Cholesterol 40 mg Sodium 440 mg Potassium 420 mg