Sunday, October 5, 2008
Olive Garden Chicken Vino Bianco
2 tbsp. olive oil
1 lb. boneless, skinless chicken Breasts, sliced into strips
2 tbsp. chopped green onion
1/2 cup finely chopped onion (red)
2 garlic cloves, minced
2 cups sliced mushrooms
1/2 cup white wine
1 cup chopped canned tomatoes, drained
1/4 cup heavy cream
2 tbsp. chopped parsley
Heat oil in non stick skillet over medium high heat. Season the chicken strips with salt and pepper. Brown chicken in hot oil and remove to a plate.
Stir in onions and garlic and cook until tender.
Stir in mushrooms and cook until golden.
Stir in wine an bring to a simmer.
Stir in tomatoes an return to a simmer.
Season with salt and pepper and return chicken to pan. Cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley.
Serve warm over pasta.
Makes 4 servings, 5.3 points per serving. Don't forget to count points for pasta.