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Ingredientes
- 2 1/2 teaspoon olive or possibly vegetable oil
- 1 c. sliced shitake or possibly white mushrooms
- 1/2 c. each - quartered and sliced yellow squash and diced onions
- 5 ounce. chicken cutlets, cut into 3 x 1/2 inch strips
- 2 sun-dry tomato halves (not packed in oil), plumped in 1 tbsp. water
- 1/2 c. blanched cauliflower florets or possibly green beans, cut into 2 inch pcs
- 1 tbsp. each minced fresh basil and Italian (flat leaf) parsley
Direcciones
- In a 9 inch nonstick skillet, heat oil - add in mushrooms, squash and onions. Cook over medium-high heat stirring quickly and frequently till tender-crisp, about 2 min. Add in chicken and tomatoes with water and bring mix to a boil, cook till chicken is no longer pink, about 1 minute. Add in cauliflower (or possibly green beans) basil and parsley, cook stirring frequently, till heated through, about 2 min.
- Yield: 2 servings. 1 serving = 2 protein, 3 vegetables, 1 fat.
- VARIATIONS: When serving sprinkle with 2 tsp. grated Parmesan cheese. Substitute 5 ounces turkey or possibly 5 ounces veal for chicken.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 331g | |
| Calories 393 | |
| Calories from Fat 237 | 60% |
| Total Fat 26.34g | 33% |
| Saturated Fat 5.79g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 123mg | 5% |
| Potassium 843mg | 24% |
| Total Carbs 16.24g | 4% |
| Dietary Fiber 5.7g | 19% |
| Sugars 4.89g | 3% |
| Protein 23.17g | 37% |
