N & L Cookbook

Posts Tagged ‘chicken broth’

Ingredients:

• 1boil in bag rice (~3.5 oz)
• 2 cans (~14 oz each) chicken broth
• 1 can (~13.5 oz) light coconut milk
• 2 tablespoons minced ginger
• 1 tablespoon soy sauce
• 1 teaspoon grated lime rind
• 1/2 teaspoon minced garlic
• 2 cups shredded cooked chicken
• 1/2 cup sliced scallion
• 2 tablespoons lime juice

Directions:

1. Cook rice per package directions.
2. Bring chicken broth and next five ingredients to a boil.
3. Add chicken and reduce heat.
4. Simmer uncovered for two minutes.
5. Stir in rice, scallion, and lime juice.

• Servings:  5 (1.5 cup each)

• Calories:  240
• Fat: 7g
• Fiber: 0.5g

• WW Points: 5

Ingredients:

• 8 ounces skinless boneless chicken thighs, cut into bite sized pieces
• 3/4 cup (1/4 inch) diagonally cut celery
• 1/2 cup (1/4 inch) diagonally cut carrot
• 1/2 cup chopped onion
• 1/8 teaspoon dried thyme
• 3 parsley sprigs
• 1 bay leaf
• 3 cups chicken broth
• 2 1/4 ounces all purpose flour (~1/2 cup)
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon baking powder
• 1/4 cup 1% low fat milk

Directions:

1. Heat a large saucepan over medium high heat. Coat pan with cooking spray.
2. Add chicken to pan and cook 4 minutes, browning on all sides. Remove chicken and keep warm.
3. Add celery, carrots, onion, thyme, parsley sprigs, and bay leaf to the pan & saute 5 minutes or until onion is tender.
4. Return chicken to pan and cook 1 minute.
5. Add broth to pan and bring to boil.
6. Cover, reduce heat and simmer for 30 minutes.
7. Combine flour, chopped parsley, baking powder, and salt.
8. Add milk, stirring until just moist.
9. Spoon heaping teaspoons into broth.
10. Cover and simmer 10 minutes or until dumplings are done.
11. Discard parsley sprigs and bay leaf.

Note: The dumplings are not the best but the chicken and broth mixture are very good.

• Servings: 2 (2 cups each)

• Calories: 285
• Fat: 5g
• Fiber: 3g

• WW Points: 5

Ingredients:

• 8 ounces uncooked angel hair pasta
• 2 teaspoons olive oil
• 4 skinless, boneless chicken breast halves (6 ounces each)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup chopped green onions
• 1/3 cup dry vermouth
• 1 teaspoon minced fresh rosemary
• 1/2 cup fat-free, less sodium chicken broth
• 1/3 cup whipping cream
• 2 tablespoons chopped green onion

Directions:

1. Cook pasta according to package directions
2. Heat oil in a large nonstick skillet over medium high heat
3. Sprinkle chicken with salt and pepper
4. Add chicken to pan, cook 3 minutes on each side, or until lightly browned
5. Add 1/2 cup green onions, vermouth, and rosemary; cook 30 seconds
6. Stir in broth; cook 2 minutes or until the chicken is done
7. Add cream; cook 2 minutes
8. Server chicken and sauce over pasta garnished with green onions

• Servings:4

• Calories: 480
• Fat: 12.5g
• Fiber: 2.9g