Tuesday, September 11, 2012

Sour Cream Chicken and Mushroom Pasta


3/4 lb chicken tenders
1/4 c all purpose flour
salt and pepper to taste
1 tbs butter
1 tbs extra virgin olive oil
1 c sour cream
1 c chicken broth
1 1/2 c sliced mushrooms
1 1/2 tsp paprika
1/2 lb dried fettuccine (or other pasta of your choice)


Put chicken, flour and salt and pepper into a large bowl and toss to combine. Set aside. Melt butter in a skillet with olive oil. Add chicken and brown on all sides. Stir in sour cream, broth, mushrooms and paprika. Cover and simmer on low heat for 25-30 minutes. Prepare pasta according to package instructions. Drain well, then transfer to bowls and spoon chicken and its sauce over the top. Serve hot.

Nutritional Information per serving:

600 calories (220 from fat)
fat - 25 grams
saturated fat - 11 grams
cholesterol - 75 mg
sodium - 990 mg
protein - 28 grams
carbohydrate - 65 grams

German Potato Salad


2 lbs Yukon Gold or yellow potatoes, unpeeled
1/2 lb bacon
1 large white onion, chopped
2 tbs safflower or canola oil
3 tbs whole-grain mustard
6 tbs apple cider vinegar, or to taste
1 bunch green onions, chopped
1/2 tsp sea salt
1/2 tsp ground black pepper
2 tbs chopped parsley


Boil potatoes in a large pot until tender, 15-20 minutes. Don't let them get too soft--fork should go in but potatoes should not fall apart. Drain and cool slightly, then peel if desired and slice.

Cook bacon in a large skillet over medium heat until crisp; transfer to a paper towel-lined plate to let drain. When cool enough to handle, crumble into small pieces. Drain off all but 1 tbsp fat from the skillet, then return to medium heat. Add white onion and cook until lightly browned, 7 to 8 minutes.

In a large bowl, gently toss together warm bacon, potatoes and white onion with oil, mustard, vinegar, green onions, salt and pepper. Garnish with parsley and serve warm.