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Tomato Mushroom Chicken Recipe
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Onion||1 Medium, thinly sliced|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Canned whole tomatoes||16 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Bay leaf||1 Small|
|Dried basil leaves||1 Teaspoon|
|Whole boneless chicken breasts||3 , skin removed, cut into 1 1/2-inch pieces|
Calories 212 Calories from Fat 57
% Daily Value*
Total Fat 7 g10%
Saturated Fat 1.1 g5.3%
Trans Fat 0 g
Cholesterol 49.9 mg
Sodium 349.2 mg14.6%
Total Carbohydrates 15 g5.1%
Dietary Fiber 3.6 g14.4%
Sugars 5 g
Protein 23 g45.8%
Vitamin A 21.4% Vitamin C 29.3%
Calcium 7.5% Iron 16.7%
*Based on a 2000 Calorie diet
Microwave at High 5 to 8 minutes, or until onion is tender, stirring once.
Stir in remaining ingredients; cover.
Microwave at High 10 to 15 minutes, or until chicken is no longer pink, stirring 2 or 3 times.
Spoon into freezer container.
Label and freeze no longer than 6 months.
To serve, remove from container and place in 2-qt casserole; cover.
Microwave at High 18 to 21 minutes, or until hot, breaking apart with fork and stirring 2 or 3 times.
Serve over rice or spinach noodles, if desired.