Thursday, October 6, 2011

Ricotta Lemon Chicken with Stuffed Tomatoes

After making lasagna earlier this week I had leftover ricotta cheese that needed to be used up.  I got a bit creative and came up with this easy dinner.  This chicken and egg noodle dish has a wonderful lemon flavor with a light touch of creaminess.  Of course, not from butter and heavy cream, but from milk and ricotta cheese. I served it with stuffed tomatoes, which were almost the highlight of the meal. Pairing this meal with a simple mesculin mix salad was just enough for a balanced and satisfying meal.  This dinner is sure to impress and would perfect to entertain with.

The stuffed tomatoes can be served with a salad for a meal side or can work as a fabulous appetizer.  Try serving them at a brunch or next dinner party for a healthy app!

Ricotta Lemon Chicken
Serves 4

Ingredients:
1 pound of boneless skinless chicken breast
1 Tbsp olive oil
1 tsp garlic
1/2 cup reduced-sodium chicken broth or bouillon
1/2 cup ricotta cheese
2 Tbsp lemon juice
1/2 cup skim milk
1 Tbsp flour
1/2 cup mushrooms
1 tsp dried oregano

Directions:
Heat olive in a frying pan over medium heat.  Add garlic and chicken and cook until the chicken is no longer pink in the center.  Remove chicken and set aside (covered).  Add the chicken broth, ricotta cheese, milk, lemon juice, and mushrooms and cook for 5-10 minutes.  Add the flour and mix well.  Add the chicken back into the pan and cook for an additional 5 minutes (the liquid should be reduced by about half).  Cook the egg noodles as directed.  Serve 1/2 cup of pasta and place 3 oz of chicken breast over the pasta, top with additional sauce.

Nutrition Facts: 1/2 cup pasta with a palm size piece of chicken and sauce
335 calories, 25 g carbohydrates, 36 g protein, 9 g fat, 2 g fiber, 170 mg sodium

Spinach and Feta Stuffed Tomatoes
Serves 4

4 small Roma tomatoes
1/2 cup frozen spinach, thawed
1/4 cup feta cheese
1/2 tsp chopped garlic
1/2 cup Italian breadcrumbs
Pepper, to taste

Directions: Preheat the oven to 325 degrees. Cut the tomatoes in half, the long way and scoop out the inside.  Place in a small bowl.  Combine the remaining ingredients together.  Scoop 1/4 cup of the mixture into each tomato half.  Bake for 20 minutes.  Serve immediately.

Nutrition Facts: 2 pieces
100 calories, 14 g carbohydrates, 5 g protein, 3 g fat, 2 g fiber, 400 mg sodium

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