Chicken Hash

This perfectly seasoned entree' is pure satisfaction! Fresh herbs and vegetables tossed with diced chicken make this recipe easy to make and definitely one worth repeating!

Ingredients:

- 5, 4 oz. chicken breast, boneless, skinless
- 1 tsp. salt
- 1 tsp. pepper
- 5 Tbs butter, Land O Lakes Light with Canola (50 cal., 5 grams fat)
- 3 medium potatoes, peeled and largely diced
- 1 cup diced onions
- 1 cup diced fresh asparagus
- 2 Tbs tomato paste
- 3 cloves garlic, diced
- 1 tsp. dry basil leaves
- 2 tsp. fresh thyme
- 1 tsp. paprika
- 2 green onions diced (both white and green parts)
- 1/4 cup fresh parsley, diced
- 1/2 cup low-fat shredded cheddar cheese
- Low-fat sour cream (optional)

Heat oven to 375 degrees. Place chicken breasts in a baking dish, sprinkle with salt and pepper, and bake for 30 minutes. Remove. Let cool and cut chicken in large dice pieces and set aside.

In a large skillet, melt butter. Add next eight ingredients (down to green onions). Cook on medium heat until potatoes are cooked through, stirring frequently. Add chicken, green onions, and parsley. Mix. When chicken is hot, remove to a serving platter and sprinkle on cheddar cheese. Add a dollop of sour cream to each serving if desired. If you'd like a printer-friendly version of this recipe, Click Here.

"Sometimes the smallest step in the right direction ends up being the biggest step of your life. Tip toe if you must, but take the step." 

- Anonymous

Low-Point Chicken Cacciatore

A hearty dish to warm you up during these chilly fall days. This wonderful chicken cacciatore with a combination of tomatoes, mushrooms, green peppers and more will give you a savory taste with every bite.


Low-Point Chicken Cacciatore
Ingredients:
- 5, 4 oz. boneless, skinless chicken breasts
- salt and pepper to taste
- 1/4 cup flour
- 1 1/2 Tbs olive oil
- 1 small green bell pepper, chopped
- 1 tsp. onion powder or 1/4 cup chopped onion
- 1 garlic clove, chopped
- 1/2 cup white wine
- 1 1/2 Tbs capers
- 1/2 tsp. oregano
- 1, 14.5 oz. can diced tomatoes, with juice
- 1/4 cup chopped mushrooms
- 1 bay leaf, optional
- 1/2 cup chicken broth
- 1/2 tsp. red pepper flakes, optional
- 1/4 cup chopped fresh basil
- Pam cooking spray
Cut chicken into small cubes. Sprinkle with salt, pepper, and onion powder and dredge the chicken pieces through flour. Heat large skillet over medium-high heat with olive oil. Saute chicken, stirring occasionally to evenly cook, until brown (approximately six minutes). Remove chicken and spray same skillet with Pam cooking spray. Add the bell pepper and garlic and saute for about five minutes. Add wine and bay leaf and let cook until wine is reduced by half. Remove bay leaf and add capers, oregano, tomatoes, mushrooms, chicken broth, and red pepper flakes. Return the chicken to the skillet and simmer for about 15 minutes (or until chicken is cooked through). Sprinkle with fresh basil and serve over rice, noodles, or tortellini and enjoy. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - About 6 cups
Serving size - 1 cup
Points per serving - 4

"If we're growing, we're always going to be out of our comfort zone." - John Maxwell