Friday, May 21, 2010

Italian Chicken & Cous Cous

Easy and I LOVE cous cous....
  • 2 tbsp garlic powder
  • 1 can (14 1/2 ounces) diced tomatoes, drained and 1/2 cup liquid reserved
  • 12 oz chicken tenderloins, cut into 1/2-inch strips
  • minced onion
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
  • 1/8 teaspoon pepper
  • 1 1/2 cups chicken broth (water + bruillon_
  • 1 medium squash, cut lengthwise in half, then cut crosswise into 1/4-inch slices
  • 3/4 cup original couscous

  1. Heat a 10-inch skillet sprayed w/ cooking spray over medium heat. Add reserved tomato liquid, chicken, garlic powder, minced onion, oregano and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until chicken is no longer pink in center.
  2. Stir in broth; heat to boiling. Stir in zucchini and tomatoes. Cover and simmer for 10 more minutes.
  3. Remove from heat and add the cous cous. Cover and let stand about 5 minutes or until couscous is tender and liquid is absorbed.
Makes 3 servings
Calories 282
Fat 1g
Cholesterol 66mg
Sodium 1030mg
Potassium 247mg
Carbs 42g
Fiber 3g
Sugars 3g
Protein 28g

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