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24 ways to use shredded chicken - a great timesaver for busy nights! You can make chicken ahead of time and freeze it, or you can use rotisserie chicken.

Jagodzianki | Kwestia Smaku

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French Toast Roll-Ups #breakfast #frenchtoast

Creamy Mustard Chicken Recipe

Chicken Piccata with Pasta & Mushrooms 4 servings Active Time: 40 minutes Total Time: 40 minutes NUTRITION PROFILE Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High potassium | View Our Nutrition Guidelines » INGREDIENTS 6 ounces whole-wheat angel hair pasta 1/3 cup all-purpose flour, divided 2 cups reduced-sodium chicken broth 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground pepper 4 chicken cutlets, (3/4-1 pound total), trimmed 3 teaspoons extra-virgin olive oil, divided 1 10-ounce package mushrooms, sliced 3 large cloves garlic, minced 1/2 cup white wine 2 tablespoons lemon juice 1/4 cup chopped fresh parsley 2 tablespoons capers, rinsed 2 teaspoons butter MORE HEALTHY RECIPE IDEAS Protein-Packed Dinner Recipes Cheap Healthy Pasta Recipes Healthy Recipes for Fettuccine Vegetarian Pasta Recipes Healthy Recipes for Fettuccine YOU MIGHT ALSO LIKE Creamy Fettuccine with Brussels Sprouts & Mushrooms Spaghetti with Mushroom Bolognese Fettuccine with Shiitake Mushrooms & Basil Alpine Mushroom Pasta Chicken, Mushroom & Wild Rice Casserole PREPARATION Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse. Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes. Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce. NUTRITION Per serving: 397 calories; 9 g fat ( 3 g sat , 3 g mono ); 54 mg cholesterol; 45 g carbohydrates; 0 g added sugars; 28 g protein; 5 g fiber; 544 mg sodium; 609 mg potassium. Nutrition Bonus: Selenium (37% daily value), Vitamin C (18% dv), Potassium (17% dv), Iron (16% dv). Carbohydrate Servings: 3 Exchanges: 2 1/2 starch, 1/2 vegetable, 3 1/2 lean meat

VELVEETA Tex-Mex Beef and Potatoes recipe - What do you get when you toss together Velveeta, hash browns, beef and veggies? A hearty main with big Tex-Mex flavors. You'll be hoping for leftovers.

Golden Chicken, braised greens and potato gratin recipe

sausage gnocchi recipe

Butternut squash gnocchi with brown butter and sage

loaded baked potato soup

prosciutto-wrapped chicken


chicken coconut curry stew

creamsicle breakfast smoothie

vegetable-packed minestrone soup

sałatka jarzynowa z ryżem

ARABESKA II: Sałatka z kurczakiem i ananasem

Sałatka warzywna z kurczakiem i ryżem