Thursday, March 20, 2014
Italian Herb Chicken (from the cookbook)
4 plum tomatoes
1 whole lime
1 14.5 oz. can diced tomatoes (preferably organic w/ Italian herbs)
5-10 (depending on your taste) whole garlic cloves, minced
5 fresh basil leaves, chopped
1 Tbsp. white wine (can be cooking or table wine)
1 lb. boneless skinless chicken breast (all visible fat removed)
8 oz. angel hair pasta, cooked
Dice 3 of the tomatoes and place in a large skillet. Mash with a potato masher until they are smushy. Dice and add the last tomato without mashing. Add the can of diced tomatoes including the juice. Next, cut your lime in half and squeeze all of the juice out into the pan. Add the minced garlic (5 - 10 cloves to taste), the basil and the wine. Stir and let simmer over a low to med/low heat. Cut your chicken into either strips or bite size pieces and cook until golden brown on medium heat in a separate skillet.
When cooked, add your chicken to the sauce and let simmer on low heat for at least 10 minutes (the longer it simmers, the more the chicken absorbs the flavor of the sauce).
Spoon over your cooked angel hair pasta.
Nutritional: Per Serving (without pasta) - 178.25 calories; 0.5g fat