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Red Raspberry Chicken

Source of Recipe

Hodgson Mill


List of Ingredients

1/2 pkg veggie noodles
1 Tbsp. vegetable oil
1/2 c red onion, sliced thin
1 tsp lemon pepper
1/2 tsp thyme
1 lb. chicken breast tenders or 1 lb. chicken breasts cut into strips
1/2 c red raspberry preserves
1/4 c balsamic vinegar
1 Tbsp. water


Recipe

Prepare noodles according to package directions. Drain and keep warm.

In a large non-stick skillet, sauté onion in vegetable oil until soft and remove from pan. Sprinkle chicken with lemon pepper and thyme and sauté for 3 to 4 minutes per side or until done.

Combine raspberry preserves, balsamic vinegar and water in a measuring cup. Pour raspberry liquid in the pan with the chicken and stir in onions. Simmer sauce until bubbly.

Arrange chicken on top of hot noodles and pour on raspberry sauce. Serve immediately. Serves 4.


Each serving: 440 calories; 2 g. dietary fiber; 62 g. carbohydrates; 29 g. protein; 6 g. fat; 1 g. saturated fat; 83 mg. cholesterol; 169 mg. sodium.