From Paulette Vickery's Recipe Collection

WW: CHICKEN PENNY

main dish, poultry

1 teaspoon olive oil
1 each onion, chopped
1/2 each green bell pepper, chopped
1 teaspoon minced garlic, from a jar
2 can italian stewed tomatoes,
1/2 lb chicken breasts, diced
1/4 cup dry red wine
2 cup penny or zeti pasta
4 tablespoon grated parmisan cheese

Heat oil in a large nonstick skillet. Add onion, pepper, and garlic. Cook, stirring as needed, until vegetables are tender, about 5 minutes. Add 2 14 1/2oz cans tomatoes, chicken, and wine, and bring to a boil. Reduce the heat and simmer covered, until chicken is cooked through, 5-6 minutes. Meanwhile, cook penny according to package directions. Drain and place in a serving bowl. Add chicken mixture, and toss to combine. Serve, sprinkled with the cheese. Per serving: calories 383, total fat 5 G, saturated fat 2 G, cholesterol 37 MG, sodium 1036 MG, carbohydrate 58 G, fiber 6 G, protein 24 G, calcium 131 MG, points 7.

Yield: 4 servings




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