Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenLow_fat - Chicken - White Spaghetti And Meatballs
Famous Authors (View All Authors)
Low_fat - Chicken -  White Spaghetti And Meatballs Post by :jojac Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3346

Click below to download : Low_fat - Chicken - White Spaghetti And Meatballs (Format : PDF)

Low_fat - Chicken - White Spaghetti And Meatballs

This may seem like a long list of ingredients, but don't be intimidated--you probably have most of them on hand already.

1 1/2 pounds skinned and boned chicken breast halves, cut into chunks
1 large garlic clove
1 large egg
10 saltine crackers, finely crushed
1 teaspoon Italian seasoning
Vegetable cooking spray
1 (8-ounce) package sliced fresh mushrooms
1/8 teaspoon ground nutmeg
1 teaspoon olive oil
1 large garlic clove, minced
2 tablespoons all-purpose flour
1/2 cup dry white wine
3 cups fat-free, reduced-sodium chicken broth
1 (8-ounce) package 1/3-less-fat cream cheese
1/4 teaspoon ground red pepper
1/4 cup chopped fresh Italian parsley
1 (8-ounce) package spaghetti

Process chicken and garlic clove in a food processor until ground.

Stir together chicken mixture, egg, and next 2 ingredients in a large bowl. Cover and chill 20 minutes.

Shape mixture into 1-inch balls. Place a rack coated with cooking spray in an aluminum foil-lined broiling pan. Arrange meatballs on rack; lightly spray meatballs with cooking spray.

Bake at 375° for 13 minutes or until golden and thoroughly cooked.

Sauté mushrooms and nutmeg in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until mushrooms are tender. Add minced garlic; sauté 1 minute. Sprinkle with flour; cook, stirring constantly, 1 minute. Add wine, stirring to loosen browned particles from bottom of pan. Whisk in broth. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Add cream cheese, whisking until smooth and sauce is thickened.

Add meatballs, red pepper, and parsley to sauce; simmer 10 minutes. Meanwhile, cook pasta according to package directions omitting salt and oil; drain. Serve sauce with meatballs over pasta.

NUTRITIONAL INFO: Calories 431 (24% from fat); Fat 11.2g (sat 5.2g, mono 3.5g, poly 1.1g); Protein 40g; Carb 39g; Fiber 1.7g; Chol 122mg; Iron 3.8mg; Sodium 629mg; Calc 78mg.
If you like this book please share to your friends :

Low_fat - Chicken Chili Verde Low_fat - Chicken Chili Verde

Low_fat - Chicken Chili Verde
4 whole chicken breasts -- bone-in 1 tsp cumin seed 1 cup canned or frozen corn kernels 1 (28 oz) can green chile enchilada sauce 1 (15 oz) can black beans -- drained 1 cup onion -- chopped 2 cloves garlic -- minced 1 tsp cilantro leaves, whole -- chopped salt and pepper -- to taste additions: 1 tsp ancho chile powder 1/2 tsp chipotle chile powder 1 tsp ground cumin Remove all skin and visible

Low_fat - Chicken -  Tomato-chicken Pasta Low_fat - Chicken - Tomato-chicken Pasta

Low_fat - Chicken -  Tomato-chicken Pasta
1 (9-ounce) package fresh fettuccine 1/4 cup boiling water 2 tablespoons sun-dried tomato sprinkles 2 teaspoons olive oil cooking spray 1/2 cup finely chopped shallots 1 pound chicken breast tenders, cut into 1-inch pieces 1/2 cup dry white wine 1/3 cup whipping cream 1/2 cup chopped fresh basil, divided 1/4 cup (1 ounce) preshredded fresh Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Cook pasta according to package directions, omitting salt and fat. While pasta cooks, combine water and tomato sprinkles in a small bowl; let stand 5 minutes. Drain. While tomato soaks, heat oil in a large