Wine Glazed Chicken with Ravioli and Asparagus
INGREDIENTS
- 4 boneless, skinless chicken breast halves (4 ounces each)
- 2 cups reduced-sodium fat-free chicken broth
- 1 cup dry white wine
- 1 cup orange juice
- 1/4 teaspoon crushed red pepper
- 1 pound asparagus, cut into 1-inch pieces
- 2 tablespoons margarine
- 1 package (9 ounces) fresh mushroom ravioli, cooked, warm
DIRECTIONS
Spray medium skillet with cooking spray; heat over medium
heat until hot. Cook chicken over medium heat until chicken
is no longer pink in center, 15 to 20 minutes, turning to
brown both sides. Sprinkle lightly with salt and pepper.
Heat broth, white wine, orange juice, and crushed red pepper
to boiling in large skillet; boil, uncovered, 10 minutes,
or until liquid is reduced to about 1/2 cup.
Add asparagus to skillet; cook, covered, over medium heat until
crisp-tender, 3 to 4 minutes. Add chicken, margarine, and ravioli;
cook 1 to 2 minutes longer. Season to taste with salt and pepper.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 340, Fat: 12.5 g, Saturated Fat: 2 g, Cholesterol: 76.9 mg,
Sodium: 454 mg, Protein: 33 g, Carbohydrate: 11.7 g
Diabetic Exchanges: 1 Vegetable, 2 Bread, 3 Meat, 1/2 Fat
