Chicken Marsala ~ light version

I decided to give a light version of Chicken Marsala a try.  Over all it came out pretty well; not perhaps as rich as the versions with butter but still quite tasty indeed.  I made enough for just the two of us and only counted for 4 1/2 points on my weight watchers program!

DSCN4354 (800x584)

  • 1 cup sliced mushrooms
  • 1 tsp olive oil
  • 8 o.z. chicken breast – cut into 2 ~ 4 o.z. portions flattened slightly
  • a sprinkle of thyme, salt and pepper
  • 1/3 cup Marsala wine
  • 1/3 cup chicken stock
  • 2 Tbs cold water
  • 2 tsp cornstarch

In medium skillet heat olive oil and saute mushrooms about 5 minutes.  Push mushrooms to side and add chicken breasts, sprinkle with thyme, salt and pepper and cook for about 3 minutes each side or until browned.  Add Marsala and chicken stock.  Bring to a simmer and cook about 5 more minutes or until chicken is cooked through.  Combine cold water and cornstarch in small bowl.  Add to simmering broth; stir until thickened.

Enjoy ~ Kimberly

Hearty Chicken Noodle Soup

I decided to make a simple chicken and noodle soup today.  I like mine hearty without an over abundance of broth and best of all I like it with a homemade chicken broth which I just happened to have made yesterday.  I joined weight watchers so I am obsessing a little over what I eat and how many points it is.

It’s quite a change for me but I wanted to get a bit healthier without sacrificing my favorite foods so here is my first recipe on the new diet.  I calculated it as 4 points a cup; I ate two cups for lunch.  I think my point calculation is pretty accurate; I wasn’t sure on the broth / stock so I went with the calculations of value for the name brand canned type.

DSCN4342 (800x600)Hearty Chicken Noodle Soup

  • 8 cups seasoned chicken broth; your favorite brand or homemade
  • 3 cups sliced carrots
  • 1 cup sliced celery
  • 6 o.z. Amish style egg noodles
  • 12 o.z. cooked chicken
  • salt and pepper or any other spices desired

Heat broth in large pot.  Add carrots, celery, and noodles.  Cooke for about 15 minutes or until noodles and veggies are tender.  Add diced cooked chicken and a little salt and pepper; heat though.  I ended up with about 10 cups of soup once finished.  The leftovers thickened up so it’s almost a chicken and noodle entree now so adjust the broth amount if you like it a bit more soupy.

Enjoy ~ Kimberly