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1 vidalia onion, small dice (about 2 cups)
6 cloves garlic, chopped fine
1-1/2 cups organic free-range chicken broth, low sodium
3/4 pound quinoa pasta
4 5-ounce chicken breasts, pounded thin
fresh ground pepper and NuSalt
chickpea flour for dredging
3 egg whites, lightly whisked
4 slices turkey bacon, cut into small lardons
2 12 ounce cans Evaporated Fat-Free Milk
3 tablespoons cornstarch
2 3.25-ounce packages Bird's Eye Steamer Fresh Peas (have no sodium)
4 tablespoons grated Parmigiano Reggiano
large pinch nutmeg
1. Combine onion, garlic and chicken broth, cover and simmer until onions are tender and most of the liquid is reduced (about 20 minutes). Puree in a blender and strain (if desired). Set aside.
2. Cook quinoa pasta according to package instructions.
3. Meanwhile, season chicken breasts with pepper and NuSalt and dredge chicken in chickpea flour. Dip breasts in egg whites to coat well and then dredge once more in chickpea flour. Heat a large nonstick pan over medium heat and spray with Pam. Add chicken to the pan and sauté until golden brown and just cooked through, about 2-3 minutes per side. Remove chicken from the pan.
4. Add turkey bacon to the pan and sauté for about 1-2 minutes. Add 1-1/2 cans Evaporated Fat-Free Milk to the pan and bring up to simmer. Meanwhile mix remaining 1/2 can milk with cornstarch to make a slurry. Whisk mixture into the pan and add reserved onion garlic puree. Add frozen peas to the pan, bring to a simmer and cook until peas are tender, about 2 minutes. Stir in parmigiano and nutmeg. Season with pepper and NuSalt. Make a bed of quinoa pasta and lay chicken on top. Spoon sauce over chicken and pasta and serve.