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The Recipe Instructions |
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Ingredients
1 large fresh fennel bulb - (abt 3/4 lb)
1 tsp olive oil
8 oz boneless skinless chicken thighs, cut 3/4" pieces
1 tsp dried rosemary, crushed
1/2 tsp freshly-ground black pepper
1 can no-salt-added stewed tomatoes, (14 1/2 oz), undr
1 can reduced-sodium chicken broth - (14
1 can cannellini beans - (16 oz), rinsed, drained
Hot pepper sauce, (optional)
Directions
Cut off and reserve 1/4 cup chopped feathery fennel tops. Chop bulb into
1/2-inch pieces. Heat oil in large saucepan over medium heat. Add chopped
fennel bulb; cook 5 minutes, stirring occasionally.
Sprinkle chicken with rosemary and pepper. Add to saucepan; cook and stir
2 minutes. Add tomatoes and chicken broth; bring to a boil. Cover and
simmer 10 minutes.
Stir in beans; simmer, uncovered, 15 minutes or until chicken is cooked
through and sauce thickens. Season to taste with hot sauce, if desired.
Ladle into shallow bowls; top with reserved fennel tops.
This recipe yields 4 servings.
Exchanges Per Serving: 1 Starch, 2 Meat.
Nutrition Facts: Calories 220; Calories from Fat 27%; Total Fat 7g;
Saturated Fat 2g; Protein 16g; Carbohydrates 24g; Cholesterol 34mg;
Sodium 321mg; Dietary Fiber 7g.
Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-19-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"
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Per Serving (excluding unknown items): 11 Calories; 1g Fat (93.3% calories
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 4
Diet Tuscan Chicken With White Beans Recipe brought to you by Diet Recipes To-Go
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