6 Servings
208 calories per serving 82 calories from fat
- 1 Tbsp olive oil
- 3 medium spring onions chopped
- 3 oz mushrooms chopped
- 1 t. mushroom base
- 1/4 cup water (adjust to your likeness for thicker/thinner sauce
- 1/2 Tbs. corn starch
- 18 oz boneless skinless chicken breasts (6 3 oz. servings)
- 1 bunch spinach
Heat the olive oil in a pan, add the onions and mushrooms, cook until mushrooms soft, add the mushroom base and water, heat through and add the cornstarch stirring constantly so it doesn't form lumps, bring to a boil to thicken the sauce. Remove this mixture from the pan and add the chicken breasts, seasoned with salt and pepper, cook through, set aside under foil to keep warm. Add spinach to the pan and cook until it starts to wilt.
Divide the spinach into six portions, set a chicken breast on top, and cover with the mushroom sauce. Top with a tiny bit of grated parmesan cheese if desired.
Quinoa Mock Risotto
8 servings
122 calories 37 calories from fat
- 1 Tbsp olive oil
- 3 medium spring onions chopped
- 3 oz mushrooms sliced
- 1 t. mushroom base
- 1/2 Tbs corn starch
- 1/4 cup water
- 3 t. mushroom base
- 1 cup quinoa
- 3 c water
- 1/4 c. low fat ricotta
- 1/4 c. grated parmesan
You'll probably notice that the first 5 ingredients are the same as in the sauce for the chicken... it's cooked in the same manner too, so if you'd like to combine them and cook it together, then split it in half, that works and is easy to boot!
The rest of the recipe works like this: place the quinoa, water, and mushroom base in a pan, bring to a boil, reduce heat and cover, cook until all the liquid is absorbed in the quinoa. Add the ricotta and parmesan, then the mushroom sauce. Stir to combine all ingredients. Spoon onto plate with the chicken florentine and top with a little more parmesan.
I served this all with a green side salad. Totally delicious!
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