Enjoy this popular French bistro dish using fresh tomatoes, onions and a touch of cream. The secret to the dish is to cook the onions until they are golden and sweet. To speed their cooking, the onions are microwaved first, then sauteed.
HELPFUL HINTS:
• If you don’t have ripe tomatoes, use drained canned plum tomatoes.
• Plain egg noodles can be used.
• A quick way to chop parsley is to snip the leaves with a scissors.
Poulet Aux Tomates (Chicken With Tomatoes)
Makes 2 servings
Recipe by Linda Gassenheimer
1 cup sliced onion
1 teaspoon olive oil
3/4 pound boneless, skinless chicken breast
2 cups tomatoes, cut into 1/2 to 1-inch pieces
Salt and freshly ground black pepper
2 tablespoons light cream
2 tablespoons chopped parsley
Place onions in a microwave-safe bowl and microwave on high 2 minutes. Heat oil in a nonstick skillet over medium high heat. Add the microwaved onions and saute 5 minutes. Add the chicken and brown 2 minutes, turn over and brown 2 minutes. Add the tomatoes, reduce heat to medium, cover with a lid and let cook gently 5 minutes. A meat thermometer should read 165 degrees. Add salt and pepper to taste. Remove the chicken to two dinner plates. Add the cream to the tomato mixture in the skillet and stir to combine. Spoon sauce over chicken and sprinkle with chopped parsley.
Per serving: 309 calories (29 percent from fat), 10 g fat (3.2 g saturated, 3.7 g monounsaturated), 136 mg cholesterol, 41 g protein, 13.2 g carbohydrates, 3.3 g fiber, 98 mg sodium.
Nouilles Avec Parmesan (Egg Noodles With Parmesan)
Makes 2 servings
Recipe by Linda Gassenheimer
1/4 pound broad spinach egg noodles
2 teaspoons olive oil
Salt and freshly ground black pepper
2 tablespoons grated Parmesan cheese
Bring a large saucepan 3/4 filled with water to a boil. Add the noodles and stir. Bring water back to a boil and cook for 7 minutes or until noodles are cooked but firm. Drain and toss with olive oil and salt and pepper to taste. Divide between two dinner plates and sprinkle cheese on top.
