Monday, April 30, 2012
mediterranean chicken fettuccine
I'm always on the search for meals that require few dishes to wash when I'm done (after all...who likes to do the dishes?). This one was a winner on that count, for sure. I also loved it because 1) it was easy, 2) it was easy, 3) it was easy...do I need to keep going? :)
P.S. Did I mention it was under 500 calories? Yeah, that's right.
Don't be intimidated by the ingredient list for this dish. It's quick to put together, and the final product looks and tastes delicious. It would be a perfect recipe to pull out when company comes over - it's one of those meals that looks as if you've slaved all day in the kitchen when really you've been soaking in a bubble bath.
You start by browning some chicken thighs in a bit of olive oil.
Once the chicken is browned on both sides (not cooked through), remove it from the pan and keep it warm. Then, toss celery, onions, and garlic into the pan and saute them until they are tender.
Finally, add crushed tomatoes, red wine, and some delicious spices. Nestle the chicken back into this entire mixture, plop the lid on your skillet, and let things simmer for half an hour. That's it!
By the time everything is done simmering, your chicken will be cooked, you will have a beautiful and savory red sauce to go with it, and your house will smell divine.
To serve, place chicken with plenty of the sauce over a bed of fettuccine. Top with feta cheese and sliced olives to give it that real Mediterranean touch.
Mediterranean Chicken Fettuccine
From Taste of Home's Light and Tasty 2002
6 skinless chicken thighs (about 6 ounces each)
1 T. olive or canola oil
1 cup chopped onion
1 cup chopped celery
3 garlic cloves, minced
1 can (28 oz) crushed tomatoes, undrained
1 cup dry red wine or chicken broth
2 t. dried oregano
2 t. dried basil
1 t. sugar
1/2 t. pepper
1/4 t. salt
2 bay leaves
8 oz. uncooked fettuccine
1 cup (4 oz) crumbled feta cheese
1/4 cup sliced stuffed olives
In a large nonstick skillet, brown chicken in oil. Remove and keep warm. In the same skillet, saute onion, celery and garlic until tender. Add tomatoes, wine or broth, oregano, basil, sugar, pepper, salt, bay leaves, and chicken; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes, stirring occasionally.
Meanwhile, cook fettuccine according to package directions. Uncover chicken mixture; simmer 10 minutes longer or until chicken juices run clear. Discard bay leaves. Drain fettuccine; top with chicken and sauce. Sprinkle with feta cheese and olives. Serves 6
Nutrition: 427 cal, 16g fat (6g sat fat), 86mg cholesterol, 953mg sodium, 36g carbs, 4g fiber, 29g protein.