Chicken in Creamy Mushroom Sauce

Boost the nutritional content of any poultry dish by adding vegetables. Red peppers and mushrooms add not only lots of flavor and color but beta-carotene, potassium and vitamin C as well.

• 2 Tablespoons cornstarch
• 1 cup water
• 1 pound boneless, skinless chicken breasts
• ¼ cup chopped onion
• 1 clove garlic, crushed
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• 1 red bell pepper, coarsely chopped
• 3 cups sliced mushrooms (about 8 ounces)
• ¼ cup dry white wine
• 1 teaspoon chicken bouillon granules
• 2 Tablespoons reduced-fat sour cream
• 3 Tablespoon chopped fresh chives
• 3 cups hot cooked farfalle (bow tie pasta)

Directions:

1. Stir cornstarch into water; reserve.
2. Cut chicken into thin strips.
3. Coat large skillet with nonstick cooking spray; heat until hot.
4. Cook onion, garlic, salt and pepper in skillet over medium-high heat for about 3 minutes, stirring frequently, until onion is tender.
5. Stir in chicken and red pepper. Cook about 4 minutes, stirring frequently, until chicken no longer is pink.
6. Stir in mushrooms, wine and bouillon granules. Heat to boiling; reduce heat. Cover and simmer 1 minute. Stir in sour cream.
7. Stir cornstarch mixture into skillet. Cook over medium-high heat about 2 minutes, stirring frequently, until thickened. Sprinkle with chives. Serve over pasta.

Yield: 6 servings

Per serving:

• Calories 220
• Protein 19 g
• Carbohydrate 27 g
• Fat 3 g
• Cholesterol 40 mg
• Sodium 440 mg
• Potassium 420 mg

Diets: Appropriate for the following diets: healthy family, heart healthy, diabetes

Menu Idea: Serve with steamed French beans and crusty whole grain bread.