Provencal Chicken Strips

Ingredients:

• 2 tsp. extra-virgin olive oil
• 3/4 lb. boneless, skinless, chicken breasts, cut into 2-inch strips
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 6-8 plum tomatoes, chopped
• 2 tbsp. chopped fresh parsley
• 1 tbsp. capers, rinsed and drained
• 1 tsp. red wine vinegar
• 1 tsp. finely chopped fresh rosemary, or 1/4 tsp. dried
• 3 cups hot cooked whole-wheat pasta

Makes 4 Servings (1 1/2 cups chicken & pasta mixture per serving)

1. Heat the oil in a large skillet. Saute the chicken, stirring constantly, 4 minutes. Add the shallot and garlic; cook, stirring frequently, until the chicken is cooked through, 2-4 minutes.
2. Stir in the tomatoes, parsley, capers, vinegar, and rosemary. Reduce the heat and simmer until the liquid evaporates, about 10 minutes. Serve the chicken mixture over the pasta.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is what I call the healthy and sophisticated version of fast food. You will never find this dish at Chick-Fil-A, TRUST ME! I have never been to France but visiting France (especially Paris!) is at the top of my travel bucket list. This dish is delicious and what I think Provence tastes like, elegant and sophisticated. if you keep your panty stocked with these basic ingredients, you can make this dinner any night of the week and everyone will be happy. As for the olive oil, use Rosemary or Garlic Infused Olive Oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com.