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Ingredients
Serves 4
2 teaspoons olive oil
4 boneless, skinless chicken breast halves (6 ounces each)
Coarse salt and ground pepper
1 cup thawed Garlic-Pepper Sauce
Rice and green salad (optional)
Directions
1.In a large nonstick skillet, heat oil over medium heat. Season chicken with salt and pepper. Cook chicken until lightly browned on the first side, about 5 minutes.
2.Turn chicken; add Garlic-Pepper Sauce and 2 tablespoons water. Bring to a simmer. Cover, and cook until chicken is opaque throughout, 8 to 10 minutes.
3.Divide chicken among four plates. Season sauce with salt and pepper; spoon over chicken. Serve with rice and salad, if desired.
Prep: 15 minutes
Total: 20 minutes
{courtesy of Everyday Food}
*Escarole & White Bean Soup
1 large onion, chopped
1 cup halved cherry tomatoes
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1/4 cup chopped garlic
2 teaspoons Italian seasoning or 1 tablespoon each chopped fresh basil and oregano
1/2 teaspoon freshly ground pepper
2 14-ounce cans vegetable broth or reduced-sodium chicken broth
2 15-ounce cans cannellini beans, rinsed
1 head escarole, chopped
1/2 cup freshly shredded hard Italian cheese, such as Parmesan, Romano or Asiago
Heat oil in a Dutch oven over medium heat. Add onion, tomatoes, celery, carrot, garlic, Italian seasoning and pepper and cook, stirring often, until the vegetables are beginning to soften and the onion is translucent, about 10 minutes. Add broth, bring to a simmer, and cook, stirring often, until the vegetables are tender. Stir in beans and escarole and cook, stirring often, until the escarole is just tender, about 5 minutes. Serve with a sprinkle of cheese.
Calories 281 Carbohydrates 38 Fat 13 Saturated fat 3
Mono unsaturated fat 8 Protein 14 Cholesterol 5 Fiber 12 Potassium 908
{courtesy of EatingWell via AOL}
