Braised Chicken with Mushrooms
Weight Watchers Points: 6 per serving
1 8-oz package no-yolk wide egg noodles
1 tsp. olive oil
1 lb. boneless, skinless chicken thighs, trimmed of fat and cut into 2-inch pieces
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 lb. shiitake mushrooms, stemmed and sliced
1 red onion, thinly sliced
1/4 c. water
3/4 lb. plum tomatoes, seeded and chopped
1 c. fat-free chicken broth
1/2 c. white wine
2 garlic cloves, minced
1 bunch spinach, cleaned and coarsely chopped
1/4 c. fat-free half-and-half
3 Tbsp. Parmesan cheese
Cook the noodles according to package directions. Drain and set aside.
Meanwhile, heat the oil in a large nonstick skillet, then add the chicken. Sprinkle with thyme, salt and pepper; saute until browned, about 6 minutes. Stir in the mushrooms, onion and water. Cook, uncovered, stirring occasionally, until the onion is tender, about 8 minutes.
Add the tomatoes, broth, white wine and garlic; bring to a boil. Reduce the heat and simmer, covered, for 10 minutes for blend the flavors. Stir in the noodles, spinach, half-and-half and cheese. Simmer, uncovered, until the spinach just begins to wilt.
NOTES: Nothing makes you feel more like a fancy chef than making this dish. Your whole house will smell like a French bistro, and you'll certainly feel as if you're channeling your inner Julia Child. We've made this dish with bone-in, skinless thighs - instead of cubing the raw chicken, we braise the thighs whole and remove the meat from the bone just before adding in the noodles and spinach and whatnot. We've also substituted tarragon for thyme when we were out of the latter and the dish turned out just as good. The leftovers reheat nicely several days after cooking. Just make sure to portion out the broth - you'll be tempted to eat it all at once!