Week 1: Herbed Chicken in Tomato Sauce

Herbed Chicken in Tomato Sauce

with Caesar's Pasta and Fresh Zucchini

Ingredients

8 boneless, skinless chicken breasts

4 T. butter

8-10 fresh mushrooms

2 cloves garlic

1 8-oz. can tomato sauce

1/2 t. each basil and oregano

1/4 c. light sour cream

Caesar's Pasta

2 9-oz. packages fresh angel hair pasta

3 T. light sour cream

3 T. Caesar salad dressing

Vegetable Side Dish

4 zucchini

butter

salt and pepper

1. Preheat oven to 375 degrees. Fill a large pot with water and begin to heat for pasta.

2. For chicken entree: arrange 8 individual breasts in a 9 X 13-inch glass baking dish. Melt 3 T. butter and drizzle over chicken. Bake uncovered, for 10 minutes. Remove from oven and set aside.

3. For vegetable, trim ends off of zucchini and cut in 1/4" slices. Place slices in a small microwavable baking dish.

4. Slice mushrooms and remove skin from garlic.

5. In a saute pan, melt 1 T. butter over medium heat. Add minced garlic and sliced mushrooms and cook for only 3 minutes, stirring occasionally. Add tomato sauce, basil, and oregano and simmer for another 3 to 4 minutes. Remove from heat and add light sour cream.

6. For pasta, mix light sour cream and Caesar salad dressing in a small bowl. Set aside.

7. Drain liquid from chicken breasts and spoon tomato-mushroom sauce on top. Return chicken breasts to oven, reduce heat to 350 and bake for 15 minutes or until done.

8. Place zucchini in microwave and cook on high for 7 minutes.

9. Place fresh pasta in boiling water and cook for 1 to 2 minutes or until done. Remove pasta from heat and drain in a colander. Toss with sauce mixture.

10. Remove zucchini and season to taste with butter, salt and pepper. 

11. Remove chicken breasts from oven and serve immediately. Makes 4 servings. 

Protein.............25%

Carbohydrate...40%

Fat...................35%