(kindly shared by our customer, Molly's Mom)
2 bags Skinny Dip Angel Hair
, or any shape
2 6-oz boneless chicken breasts
1/2 cup sliced mushrooms
4 canned artichoke hearts, sliced
3 thin slices bacon
2 tablespoons flour
2 teaspoons diet margarine
1 teaspoon olive oil
lemon butter sauce
3 tablespoons white wine
3 tablespoons lemon juice
3 tablespoons heavy cream
4 tablespoons diet margarine
Make the sauce by pouring wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream and simmer until it thickens. Gradually add margarine 1 tablespoon at a time and stir until mixed in. Remove from heat and keep warm.
Heat oil and diet margarine in a large skillet over medium heat. Stir together flour, salt, and pepper in a bowl and lightly coat chicken. Carefully place chicken in hot oil. Cook until golden brown on both sides. Remove to paper towels.
Stir together bacon, mushrooms and artichokes in the skillet and cook until mushrooms are soft. Cut chicken into strips and place in the skillet. Stir in half of the lemon butter sauce.
Drain, rinse and boil noodles for 1 minute. Drain again very well, dab with paper towels to dry and pour into a large serving bowl. Add chicken mixture, toss to mix and season to taste before serving.
(assumes all sauce is eaten)
Calories: 243.....Carbs: 7 grams.....Protein: 19 grams.....Fat: 14 grams
Fiber: 2 grams.....Potassium: 303 mg.....Sodium: 322 mg