..No, you probably don't, do you!
I have yet another chicken recipe. You would think it's all I eat. It's just that I know it's what a lot of us eat, and I'm personally always trying to do something different with chicken so it doesn't get unbearable.
Roughly 410 cals and 6g of fat. Carbs are the sneaky one here, about 60 assuming you can only find noodles with 40-something grams of carbs. They're more of just a filler, so if you want to leave them out or replace them with something you think will work, thats fine.
Ingredients
-HUNTS Mushroom Spaghetti Sauce*
about 1 cup, 90cal 1g of fat
-Fresh white mushrooms
about 3-4 large mushrooms diced in large chunks.
-Red & Green Bell Pepper
about 2 tablespoons each, diced
-Onion
about a teaspoon, diced
-Pre-minced Garlic
about half a teaspoon
-Med. Skinless Chicken Breast
120cal, 4g of fat* varies
[Garlic powder, cajun season, season salt, mrs. dash original - seasonings I use for chicken]
-Spahgetti noodles*
about 2 ounces or less, 140cal 1g of fat, 40-50 carbs
*Use olive oil cooking spray and preferably a non-stick pan.
*You can use your favorite sauce or even make your own. I'm just pretty picky about it and this is the brand I found that isn't too sweet or saltly.
*Noodle nutrition varies, and you can use any type of noodle you like. I just had some spahgetti noodles I needed to get rid of. They have a lot of carbs, so if you want to use less than 2 ounces, that's better.
Cook noodles as package directs. Place thawed chicken in a non-stick pan lightly coated with olive oil spray. Season chicken to taste, both sides and cook until done.
In a small pan add mushrooms, peppers, onion and garlic with a few sprays of olive oil and about a teaspoon and 1/2 of water. Place over med. heat, stirring frequantly at first to prevent sticking/burning until they start to steam well. Cook until mushrooms are softened, and then add spaghetti sauce. Bring to a light boil.
Remove chicken from pan and cut into bite sized pieces, Optionally, also wipe the pan out. Combine sauce, noodles and chicken into the pan and evenly coat. You want more chicken and veggies than noodles and you want it all liberally covered, so add noodles in parts to make sure they wont thin it out too much. If you feel you need to, you can add some more sauce to the pan and re-heat.
This is pretty low-fat and low-cal, so it leaves room for a little dessert if you wish, just remember the carb count in the noodles. Personally, I ate mine with a small salad and opted for Lite instead of FF dressing, and corn on the cob sprizted with Pam butter flavor and salt. It was delicious and very filling.