Tuesday, January 26, 2010
Tomato Basil Chicken Three Ways
We are not exactly all on the same menu page around here. While I am completely accustomed to cooking a low carb meal and adding carbs to it for the carby boy, I am having to get even more prepared to make a lower calorie meal for myself as well.
Tonight's Italian dinner was good to go for all of us, with just a few additions here and there. I started off with some good fresh tomatoes and some frozen chicken tenders. By adding some cheese and broccoli, the meal was ready for my diabetic hubby. By adding some pasta, it was good for the boy. I got to eat the same meal without the cheese. That's working like a team.
Tomato Basil Chicken
12 chicken breast tenders
2 Roma Tomatoes, diced
1 can diced tomatoes with garlic and onion
1/2 teaspoon garlic powder
1 teaspoon dried basil
3 Tablespoons chicken broth
2 Tablespoons lemon juice
Thaw the tenders. The microwave works well if time is short. Sprinkle them with garlic powder and Italian seasoning. Brown them in a skillet with the chicken broth or olive oil. When nearly done, add the canned and fresh tomatoes. Squeeze lemon juice over the chicken and stir before serving.
Christian's version with pasta
My version with no cheese
For Christian and John, I added shredded cheese and served the chicken and sauce over pasta. Christian wanted his steamed broccoli on the side. For John, he got the broccoli stirred in with the cheese and chicken. The broccoli was steamed in the microwave with a lemon and herb chicken broth. This dish is similar to my Chicken Cacciatore with Green Beans in the e-book, but the addition of lemon juice really does add a depth to the flavor.
Another dinner that was not too hard on the cook, and a fine example of how to make your favorites with different carb levels. Everybody's happy.