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WINEGLAZEDCHICKEN&RAVIOLI & ASPARAGUS




Source of Recipe


Daily Diabetic Recipe/"1,001 Recipes For People with Diabetes" by Surrey Books


Recipe Introduction


Nutritional Information Per Serving:
Serves: 4
Calories: 340, Fat: 12.5, Cholesterol: 76.9,
Sodium: 454 mg, Protein: 33 g, Carbohydrate: 11.7
Diabetic Exchanges: 1 Vegetable, 2 Bread, 3 Meat, 1/2 Fat



List of Ingredients




- 4 boneless, skinless chicken breast halves (4 ounces each)
- Salt and pepper, to taste
- 2 cups reduced-sodium fat-free chicken broth
- 1 cup dry white wine
- 1 cup orange juice
- 1/4 teaspoon crushed red pepper
- 1 pound asparagus, cut into 1-inch pieces
- 2 tablespoons margarine
- 1 package (9 ounces) fresh mushroom ravioli, cooked, warm





Recipe



Spray medium skillet with cooking spray; heat over medium heat
until hot. Cook chicken over medium heat until chicken is no
longer pink in center, 15 to 20 minutes, turning to brown both
sides. Sprinkle lightly with salt and pepper.

Heat broth, white wine, orange juice, and crushed red pepper
to boiling in large skillet; boil, uncovered, 10 minutes, or
until liquid is reduced to about 1/2 cup.

Add asparagus to skillet; cook, covered, over medium heat
until crisp-tender, 3 to 4 minutes. Add chicken, margarine,
and ravioli; cook 1-2 minutes longer. Season to taste with
salt and pepper.