A Weeknight Supper/ Read as: Quick and Easy and Tasty
SAUCY CHIPOTLE CHICKEN WITH VEGGIES
Rolfe and I squeezed in a mini-vacation to Yelapa, Mexico for a quick Vitamin D infusion. Then, came home with one week before Christmas and not a lot of shopping energy. But still, we get hungry, and I had some great chipotle sauce left from our Saturday Night Holiday Gathering (boy,could we provide a lot of great recipes from the great cooks in our community!) So, I came up with an idea that is (kind of) low calorie, healthy and ended up being really satisfying!
You can, of course, add as many varieties of veggies as you like -or have on hand - we just sometimes like to limit our selection to a few to keep the tastes clear.
INGREDIENTS:
8 oz chicken breasts, cut to bite size pieces
1 Tbsp olive oil
1/2 Tbsp butter
1 onion, vertical slices
1/2 green pepper, sliced length wise
8 mushrooms (any variety), halved and then sliced in thirds
3 handfuls (about 5 oz) your favorite pasta
CHIPOTLE SAUCE
1-1/2 cup low fat yogurt
1/2 cup low fat sour cream
1 tsp Chipotle seasoning
1 packet of onion soup mix
Use any remaining sauce for dipping - fresh veggies (cukes are great!) or chips.
Heat butter and olive oil in saute pan. Add chicken and brown. Start water boiling for pasta and cook immediately, this dinner is quick! When nearly cooked, add the onions and peppers, continue cooking. Then when almost done, add mushrooms. Pour 1 cup of the chipotle sauce over and heat through.
Serve half the chicken and vegetables over half the noodles and you'll have a happy belly for this weeknight!
PS Wanted to include pictures, but we just made it and ate it all up! No time for photo ops on this one!
Posted by Janet
Rolfe and I squeezed in a mini-vacation to Yelapa, Mexico for a quick Vitamin D infusion. Then, came home with one week before Christmas and not a lot of shopping energy. But still, we get hungry, and I had some great chipotle sauce left from our Saturday Night Holiday Gathering (boy,could we provide a lot of great recipes from the great cooks in our community!) So, I came up with an idea that is (kind of) low calorie, healthy and ended up being really satisfying!
You can, of course, add as many varieties of veggies as you like -or have on hand - we just sometimes like to limit our selection to a few to keep the tastes clear.
INGREDIENTS:
8 oz chicken breasts, cut to bite size pieces
1 Tbsp olive oil
1/2 Tbsp butter
1 onion, vertical slices
1/2 green pepper, sliced length wise
8 mushrooms (any variety), halved and then sliced in thirds
3 handfuls (about 5 oz) your favorite pasta
CHIPOTLE SAUCE
1-1/2 cup low fat yogurt
1/2 cup low fat sour cream
1 tsp Chipotle seasoning
1 packet of onion soup mix
Use any remaining sauce for dipping - fresh veggies (cukes are great!) or chips.
Heat butter and olive oil in saute pan. Add chicken and brown. Start water boiling for pasta and cook immediately, this dinner is quick! When nearly cooked, add the onions and peppers, continue cooking. Then when almost done, add mushrooms. Pour 1 cup of the chipotle sauce over and heat through.
Serve half the chicken and vegetables over half the noodles and you'll have a happy belly for this weeknight!
PS Wanted to include pictures, but we just made it and ate it all up! No time for photo ops on this one!
Posted by Janet
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