Ingredients
1 cup chopped onion
1 cup sliced mushrooms
2 tablespoons chicken broth
1/2 cup dry white wine
1 chicken breast, skinned ¾ lb., cook before adding to cup nonfat powdered milk
2 tablespoons cornstarch
1 cup cold defatted chicken broth
1/2 cup frozen peas
1/2 cup quartered artichoke hearts
1 tablespoon lemon peel
2 tablespoons parsley
1 pkg. whole wheat fettuccine or
Preparation
1
1. Cook onions and then the mushrooms in 2 tablespoons of chicken broth. Add wine and add chicken pieces.
2
2. Blend nonfat dry milk, 1 cup of cold chicken stock and cornstarch. Add onion/mushroom mixture. Cook until thickened.
3
3. Add peas, artichoke hearts, lemon peel and parsley. Simmer for about 5 minutes or until heated through.
4
4. Serve over brown rice, pasta or Japanese potato pasta.
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Foodista
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