Creamy Spinach and Artichoke Chicken - 40g Carbs, 8g Fiber, 9g Sugar
From: www.diabeticlivingonline.com
Servings: 6
Serving Size: 1 1/3 cups chicken mixture with 2/3 cup noodles
1 lb skinless, boneless chicken breast halves, cut crosswise into 1-inch-wide strips
1 9 oz pkg frozen artichoke hearts, thawed and cut up
2 large onions, cut into wedges
1 medium red sweet pepper, cut into thin bite-size strips
1 10 3/4 oz can reduced-fat and reduced-sodium condensed cream of chicken soup
1/3 cup water
1 tsp dried Italian seasoning, crushed
1/4 tsp salt
1/4 tsp black pepper
4 ozs reduced-fat cream cheese (Neufchatel), cut into cubes
3 cloves garlic, minced
3 cups fresh baby spinach leaves
6 oz dried wide whole wheat noodles, cooked according to package directions
In a 3 1/2- or 4-quart slow cooker combine chicken, artichokes, onions, and sweet pepper. In a medium bowl combine soup, the water, Italian seasoning, salt, and black pepper. Pour over chicken mixture in cooker.
Cover and cook on low-heat setting 4 to 5 hours.
Add cream cheese and garlic to mixture in cooker. Cover and let stand 5 minutes. Stir until cream cheese is melted and smooth. Stir in spinach leaves. To serve, divide noodles among six serving plates. Top with chicken mixture.
Servings: 6
Serving Size: 1 1/3 cups chicken mixture with 2/3 cup noodles
Nutrition per Serving:: 323 Calories, 8g Total Fat, 3g Saturated Fat, 64mg Cholesterol, 474mg Sodium, 40g Carbs, 8g Fiber, 9g Sugars, 25g Protein
Diabetic Exchanges: 1 Vegetables, 0.5 Fat, 2 Starch, 3 Lean Meat
Posted by: chefgloria1030@yahoo.com
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