Ingredients:
2 tbsp olive or vegetable oil
4 each chicken breast halves
1 skinless, boneless
2 cup sliced fresh mushrooms
1 (6 oz)
1 can campbell's condensed italian
1 tomato soup
1/2 tsp water
1/4 cup sliced vlasic pimento stuff
1 olives
2 tbsp burgundy or other dry wine
4 cup hot cooked egg noodles
1/4 cup grated parmesan cheese
1 (optional)
1 fresh oregano for garnish
Instructions:
In 10" skillet over medium high heat, in 1 tablespoon hot oil, cook
chicken 10 minutes or until browned on both sides. Remove; set aside.
Reduce heat to medium. In remaining 1 tablespoon hot oil, cook
mushrooms until tender and liquid is evaporated, stirring often. Stir
in soup, water, olives and wine. Heat to boiling. Return chicken to
skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken
is on longer pink, stirring occasionally. Serve with noodles.
Sprinkle with cheese. Garnish with oregano, if desired.
Source "Campbell's Quick and Easy Recipes" ;1993
\/\/. <. |>. 9/17/94
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"Stupidity is the devil. Look in the eye of a chicken and you'll know. It's the most horrifying, cannibalistic, and nightmarish creature in this world." - Werner Herzog
Campbells Spanish Chicken & Mushrooms Recipe provided by Recipes To-Go
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