Ingredients
- 1 c. minced onion
- 1 c. sliced mushrooms
- 2 tbsp. chicken broth
- 1/2 c. dry white wine
- 1 chicken breast
- skinned 3/4 lb.
- cook before adding to recipe
- 1/3 c. nonfat powdered lowfat milk
- 2 tbsp. cornstarch
- 1 c. cool defatted chicken broth
- 1/2 c. frzn peas
- 1/2 c. quartered artichoke hearts
- 1 tbsp. lemon peel
- 2 tbsp. parsley
- 1 pkg. whole wheat fettuccine or possibly brown rice
Instructions
- 1.
- Cook onions and then the mushrooms in 2 Tbsp.
- of chicken broth.
- Add in wine and add in chicken pcs.
- 2.
- Blend nonfat dry lowfat milk, 1 c. of cool chicken stock and cornstarch.
- Add in onion/mushroom mix.
- Cook till thickened.
- 3.
- Add in peas, artichoke hearts, lemon peel and parsley.
- Simmer for about 5 min or possibly till heated through.
- 4.
- Serve over brown rice, pasta or possibly Japanese potato pasta.
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