2 tsp olive oil
1/2 cup onion, chopped
2 medium garlic cloves, minced
1 medium green pepper, diced
1 cup mushroom, sliced
1 lb boneless skinless chicken breast, cut into 2-inch pieces (uncooked)
2 tsp dried basil
1 1/2 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
1 (28 oz) can diced tomatoes
1/4 cup fresh parsley, chopped
1 (8 oz) package whole wheat spaghetti (uncooked)
Heat oil in a large saucepan or stock pot over medium-high heat; add onion, garlic, green pepper and mushrooms.
Saute until vegetables are tender and mushrooms release juice, about 4 minutes.
Add chicken and saute until golden brown on all sides, about 5 minutes.
Add basil, curry powder, salt and pepper; stir to coat.
Add tomatoes and bring mixture to a boil. Reduce heat to low, partially cover and simmer 15 minutes.
Remove from heat and stir in parsley.
Remove from heat and stir in parsley.
Meanwhile, cook spaghetti according to package directions.
Transfer spaghetti to four shallow bowls and spoon chicken mixture over top.
Yields about 1 cup of chicken mixture and 1 cup of spaghetti per serving, 8 Weight Watchers points per serving.
420 calories, 5.1 g fat, 4.3g fiber, 60.7g carbohydrates
If you decide to try it out, please let me know what you think!
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