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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 361.1
  • Total Fat: 12.6 g
  • Cholesterol: 59.8 mg
  • Sodium: 140.2 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 0.8 g
  • Protein: 20.2 g

View full nutritional breakdown of Chicken Portabella Sumner calories by ingredient
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Chicken Portabella Sumner

Submitted by: BMXWHEELIE

Introduction

Chicken, portabella, broccoli with pasta in yogurt white sauce Chicken, portabella, broccoli with pasta in yogurt white sauce
Number of Servings: 4

Ingredients

    4 skinned chicken thighs
    2 TB Olive Oil
    1/4 cup chopped onion
    2 gloves chopped garlic
    2 TB pine nuts
    100 gram (1/2 large) portabella mushroom. sliced
    1/4 cup dealcoholized white wine
    1 15 oz can fat free chicken or vegetable stock
    8 oz package frozen chopped broccoli
    8 dry oz. fancy pasta
    1 cup strained, gelatin-free, lowfat yogurt*
    1 cup fat free evaporated milk
    3 TB Corn Starch
    3/4 cup dealcoholized white wine

    salt
    pepper





Directions

Using a large non-stick skillet, saute' thighs in 1 TB Olive Oil till well browned on both sides. Remove from pan and let sit till easy to handle. Meanwhile, bring large pot of water to boil and prepare pasta. Once chicken is cool, debone and chop or slice. Then return chicken to skillet and saute' with onion, garlic and portabella in 1 TB Olive Oil till vegetables are tender. Salt & pepper to taste. Remove portabella pieces and set aside. Pour in 1/4 cup wine and deglaze pan, reduce liquid by half and add chicken stock. Bring to a boil and turn down heat to simmer till liquid is reduced to 1/4 it's original volume. Add broccoli and simmer till tender. Add portabella to mixture and remove from heat.

Meanwhile, in a mixing bowl, combined strained yogurt with corn starch then add evaporated milk and the remaining wine. Mix well. Set aside.

Remove mixture from skillet, leaving the liquid in the skillet. In a slow stream, whisk this liquid into yogurt mixture to temper, pour mixture into skillet, turn on heat and bring to a gentle boil, stirring often, until thickened. Return chicken mixture to skillet and toss.

Drain and rinse pasta and add to chicken mixture, tossing gently. Serve immediately. Salt & pepper to taste.

*STRAINED YOGURT: Simply scoop yogurt into a sieve lined with a coffee filter. Place this over a bowl, cover with plastic wrap and refrigerate at least four hours. Yogurt whey will strain out leaving a tasty and versatile yogurt "cheese" of a soft consistency. I recommend "Nancy's" yogurt or a variety that doesn't have gelatin added.

Number of Servings: 4

Recipe submitted by SparkPeople user BMXWHEELIE.






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