Slow Cooker Chicken w/ Bacon and Rosemary
Prep time: 30 minutes Cook time: 6 hours
1/2 | pound thick-sliced bacon, diced |
4 | bone in chicken breasts |
1/2 | cup dry white wine |
8 | ounces whole button mushrooms |
1 | red bell pepper , cored and thickly sliced |
1 | cup frozen pearl onions, thawed |
6 | garlic clove(s), chopped |
4 | sprigs fresh rosemary |
1 | teaspoon coarse salt |
1/4 | cup water |
2 | tablespoons cornstarch |
1] Cook the bacon in a large skillet over medium-low heat until crisp. With a slotted spoon, transfer to a slow cooker. Pour off all but a tablespoon of the bacon grease from the skillet.
[2] Place the chicken in the skillet and brown over medium heat, and transfer to the slow cooker. Pour the wine into the skillet and scrape up any browned bits, add the skillet contents to the cooker. Add the mushrooms, bell pepper, onions, garlic, rosemary and salt. Cover and cook on low heat for 6 hours.
[3] Transfer the chicken, bacon and vegetables to a platter and keep warm.
[4] Pour the sauce into a small saucepan. Combine the water and cornstarch and stir it into the sauce. Heat to a boiling, stirring constantly until the sauce thickens, about 5 minutes.
per serving: 473 calories; 49 grams protein; 24 grams total fat; 1 gram fiber; 8 grams saturated fat; 8 grams carbohydrates; 143 mgs cholesterol; 976 mgs sodium
BUTTERED EGG NOODLES:
Prep and Cook time - 15 minutes
8 | ounces egg noodles |
3 | tablespoons butter |
1/4 | cup Italian parsley, chopped |
1/4 | cup shredded Parmesan cheese |
[1] Cook the noodles in a large pot of boiling salted water until cooked through but still firm to the bite. In a small microwave-safe bowl, melt the butter in the microwave. Mix in the parsley and cheese.
[2] Drain the pasta in a colander and return to the pan. Pour in butter and toss to coat. Serve immediately.
per serving: 250 calories; 8 grams protein; 9 grams total fat; 2 grams fiber; 5 grams saturated fat; 34 grams carbohydrates; 23 mgs cholesterol; 81 mgs sodium; 5 weight watcher points