Tuesday, July 20, 2010
148
I’ve realized two things – I eat too much red meat and I would really like to eat more Mediterranean, so I was pleased to come across this recipe first thing this morning.
MEDITERRANEAN CHICKEN AND PASTA
1 6-oz. jar marinated artichoke hearts
1 T. olive oil
4 chicken breasts, cut into 3/4-inch pieces
3 cloves garlic, thinly sliced
1/4 c. chicken broth
1/4 c. dry white wine
1 T. oregano leaves or 1 t. dried oregano
1 7-oz. jar roasted red sweet peppers, drained and cut into strips
1/4 c. pitted kalamata olives
3 c. hot cooked whole wheat penne or rotini pasta
1/4 c. crumbled feta cheese (optional)
1. Drain artichokes, reserving marinade. Set aside. In large skillet heat oil over medium-high heat. Add chicken and garlic, cook and stir until chicken is light brown. Add reserved artichoke marinade, broth, wine and oregano.
2. Bring to a boil, reduce heat. Cover and simmer for 10 minutes. Stir in artichokes, roasted peppers, olives. Heat through.
3. Spoon chicken mixture over pasta. If desired, sprinkle with feta cheese. Makes 4 servings. Each serving = 330 / 9 / 36
Sounds yummy, and since I don’t have white wine I’ll just make it up with chicken broth instead.
B:
Hot Pockets Ham & Cheese 310 / 13 / 36
S:
1 c. blueberries 80 / 0 / 20
10 peanuts 40 / 3.5 / 1
L:
1/2 c. cottage cheese 95 / 2.5 / 6
7 Tyson chicken nuggets 180 / 9 / 11
salad dipped in ranch 0 / 5 / 0
S:
3 tootsie rolls 69 / 1.5 / 13.5
banana 100 / 0 / 30
D:
Zaxby’s Salad w/Chicken & Garlic Toast 618 / 29 / 35
S:
sunflower seeds 50 / 4 / 1
TOTAL: 1542 / 67.5 / 153.5
