Chicken Pomodoro

This recipe is from the Eating for Life Cookbook. It is easy and really good. I’m looking forward to the leftovers that are packed for lunch tomorrow. It makes 4 servings at 10 weight watchers points plus points each.



Chicken Pomodoro

8 ounces uncooked whole wheat pasta
2 egg whites
4 teaspoon  Mrs Dash tomato-basil-garlic seasoning
1/4 cup reduced fat Parmesan cheese, grated
1 pound boneless, skinless chicken breast
2 tablespoons olive oil
3 fresh tomatoes or one 15 ounce can
1 green pepper, sliced
1 yellow pepper, sliced
3/4 teaspoon Italian seasoning
4 tablespoon red wine or chicken broth

Cook noodles per package directions.
In a medium mixing bowl, lightly beat the egg whites. In a pie plate, combine the Mrs. Dash and Parmesan cheese. Dip chicken breasts in egg whites then into the seasoned Parmesan, coating both sides of the chicken breast.
Heat olive oil in a large nonstick skillet over medium heat. Place chicken breasts in skillet; cover and cook for about 6 minutes; turn and cook 6 more minutes or until no longer pink in the middle. Transfer cooked chicken to a place and cover to keep warm.
Add tomatoes and peppers to skillet and saute over medium heat until the peppers begin to soften, approximately 3 minutes. stir in Italian seasoning and chicken broth and cook an additional 2 minutes.
Add pasta to the skillet and mix.
Slice cooked chicken and serve over pasta.

By my calculations: Per serving – Calories: 385, Total Fat: 10.9g, Sat. Fat: 2.2g, Carb: 40.8g, Fiber: 6.5g, Protein: 33.1g


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