Ingredients
2 1/4 teaspoons olive oil, divided
3/4 teaspoon finely chopped fresh rosemary
1/2 teaspoons finely chopped garlic
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/2 cup thinly sliced onion
1 (4-ounce) mushrooms
1/4 cup dry red wine (such as Chianti)
1/4 cup coarsely chopped fresh basil, divided
1/8 teaspoon crushed red pepper
1/2 (15-ounce) jar Mimi's Roasted Tomato Marinara
Instructions
Combine 3/4 teaspoon oil, rosemary, garlic, salt, and black pepper in a small bowl, stirring with a whisk. Rub oil mixture evenly over chicken. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 2 minutes on each side (chicken will not be cooked through). Remove chicken from pan. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add onion and mushrooms; cook 4 minutes, stirring occasionally. Add wine; cook 1 minute or until liquid is reduced by half. Stir in 2 tablespoons basil, crushed red pepper, and marinara; simmer on low for 20 minute. Return chicken to pan; turn to coat. Reduce heat; cover and simmer 15 minutes or until chicken is done. Sprinkle with remaining 2 tablespoons basil.
Makes 2 servings (serving size: 1 chicken breast half and about 1 cup sauce)
337 calories
Crispy Garlic and Mushroom Green Beans
Ingredients
1 1/2 teaspoons olive oil
3/4 teaspoon unsalted butter
1 tablespoon sliced garlic
1 cup sliced mushrooms
3 tablespoons water
6 ounces green beans, trimmed
1/8 teaspoon kosher salt
Instructions
Heat a large skillet over medium. Add oil and butter; swirl until butter melts. Add garlic; cook 2 minutes or until golden, stirring occasionally. Remove garlic from pan with a slotted spoon.Add mushrooms to pan; cook 2 minutes or until lightly browned, stirring occasionally. Add 3 tablespoons water and haricots verts; cover and cook 4 minutes. Uncover; cook 30 seconds or until liquid has evaporated. Sprinkle with garlic and salt.
Makes 2 servings (serving size: about 1 cup)
85 calories
Steamed Lemon-Parmesan Broccoli
Ingredients
6 ounces broccoli florets (about 2 1/2 cups)
1 tablespoon extra-virgin olive oil
1 garlic cloves, minced
1/4 teaspoon grated lemon rind
1/2 teaspoon fresh lemon juice
1 1/2 tablespoons Parmesan
1/8 teaspoon kosher salt
Instructions
Arrange broccoli in a steamer. Steam, covered, 4 minutes or until crisp-tender. Place broccoli in a large bowl.
Heat a small skillet over medium-high heat. Add oil and garlic; cook 2 minutes or until garlic is fragrant. Add oil mixture, rind, juice, and salt to broccoli; toss to coat. Sprinkle broccoli mixture with cheese.
Makes 3 servings (serving size: 2/3 cup)
71 calories
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