Category Archives: Dinner

Spinach and Mushroom Smothered Chicken

This is a recipe I have had my eye on for a while.  I am putting it on the menu this week and thought I would share.

SPINACH AND MUSHROOM SMOTHERED CHICKEN

3 c. fresh baby spinach
1-3/4 c. sliced fresh mushrooms
3 green onions, sliced
2 Tbsp. chopped pecans
1-1/2 tsp. olive oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 tsp. rotisserie chicken seasoning
2 sliced reduced-fat provolone cheese, halved

1. In a large skillet, saute the spinach, mushrooms, onions, and pecans in oil until mushrooms are tender.  Set aside and keep warm.

2. Coat grill rack with cooking spray before starting the grill.  Sprinkle the chicken with seasoning; grill, covered, over medium heat for 4 or 5 minutes on each side or until juices run clear.

3. Top with cheese.  Cover and grill 2 or 3 minutes longer or until cheese is melted.  To serve, top each chicken breast with reserved spinach mixture.

Here’s the dirt on this recipe:
4 servings

203 calories
9 g. fat (2 g. saturated fat)
68 mg. cholesterol
210 mg. sodium
3 g. carbs
2 g. fiber
27 g. protein

-Erica

Fettuccine with Chicken and Broccoli Rabe

This recipe has become a favorite at our house.  The chicklets love it (they do pick out the onion, though) and my husband just cannot get enough of it.  It is a little “time intensive” at somewhere between 40 and 50 minutes to prepare, so it is definitely not for nights when a quick meal is needed.

FETTUCCINE WITH CHICKEN AND BROCCOLI RABE

1 bunch broccoli rabe, cleaned and chopped (we have used regular broccoli and it was fine)
6 ounces spinach fettuccine
4 tsp. olive oil (we use EVOO)
4 (4-ounce) skinless boneless chicken breasts
1 tsp. salt
1 tsp. dried oregano
1/4 tsp. crushed red pepper
1 onion, thinly sliced and separated into rings
4 garlic cloves, minced
1 head radicchio, shredded (we sometimes use regular red cabbage)
2 Tbsp. grated parmesan cheese
1/4 tsp. ground pepper
1/4 c. chopped fresh basil

1. In a large pot of boiling water, cook the broccoli rabe 2 minutes.  Spoon the broccoli out, reserving the water in the pan.  Cook the fettuccine according to package directions in the broccoli water; drain.

2. In a large nonstick skillet, heat 2 tsp. of the oil. Add the chicken, salt, oregano, and red pepper and saute until cooked through (about 4 or 5 minutes on each side).  Transfer to plates.

3. In the skillet, heat the remaining 2 tsp. of oil; saute the onion and garlic until tender (about 3 or 4 minutes).  Stir in the broccoli rabe and radicchio; cook, stirring frequently, until tender (about 4 or 5 minutes).  Add the fettuccine, then sprinkle with the cheese and black pepper.  Serve topped with the chicken and sprinkled with the basil.

Here’s the dirt on this recipe:
4 servings

339 calories
8 g fat (2 g saturated, 0 g Trans fat)
92 mg cholesterol
746 mg sodium
37 g carbs
5 g fiber
29 g protein
147 g calcium

-Erica