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Provençale Chicken Supper - Core




Source of Recipe


WW Community


Recipe Introduction


Source: Cooking Light, SEPTEMBER 1999
Yield: 4 servings (serving size: 1 chicken breast half and 1 cup bean mixture)
Points: 6 per serving or Core

NUTRITION PER SERVING
CALORIES 296(10% from fat); FAT 3.4g (sat 0.6g,mono 0.8g,poly 1.3g); PROTEIN 34g; CHOLESTEROL 66mg; CALCIUM 81mg; SODIUM 785mg; FIBER 5.1g; IRON 4mg; CARBOHYDRATE 32.5g


List of Ingredients




4 (6-ounce) skinned chicken breast halves
2 teaspoons dried basil
1/8 teaspoon salt
1/8 teaspoon black pepper
1 cup diced yellow bell pepper
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14 1/2-ounce) can pasta-style tomatoes, undrained


Recipe



Amy's Comments: I thought I bought bone-in chicken breasts, but the only bones were in the rib meat. Oh well! Next time I make this I will just use boneless chicken breasts. This was very hearty and very tasty!! I served over pasta because there was so much sauce! Would be good over couscous too! This was a super easy dinner.

CL Comments: Use bone-in chicken breasts for this French-country dish.



Place the chicken in an electric slow cooker; sprinkle with basil, salt, and black pepper. Add the bell pepper, beans, and tomatoes. Cover with lid; cook on low-heat setting for 8 hours.