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Hungry Girl Today: 02.08.11
CHEW THE RIGHT THING
HG's Vampire-Proof Chicken 'n Veggie Pasta
We're unaffected by allegedly hunky movie vampires. Why? Because our love for garlic-loaded pasta leaves no room for daydreaming about undead suitors. Dig in and keep away both excess calories AND fanged individuals...
2 bags House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
8 oz. raw boneless skinless lean chicken breast cutlets
1/4 tsp. Italian seasoning
1/4 tsp. salt, divided, or more to taste
1/8 tsp. black pepper, or more to taste
20 asparagus spears, cut into 1-inch pieces
(about 2 1/2 cups)
1 cup sliced brown mushrooms
1/4 cup sun-dried tomatoes packed in oil, drained and thinly sliced
1 tsp. chopped garlic
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1 tbsp. reduced-fat Parmesan-style grated topping
Use a strainer to rinse and drain noodles well. Pat dry. Cut noodles up a bit, using kitchen shears if you've got 'em. Set aside.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add chicken and season with Italian seasoning, 1/8 tsp. salt, and pepper. Cook for about 4 minutes per side, until fully cooked.
Remove chicken from the skillet. Once cool enough to handle, slice chicken and set aside.
Remove skillet from heat, re-spray, and return to medium-high heat. Add asparagus and 2 tbsp. water. Cover and cook for 4 minutes.
Remove cover and add mushrooms, tomatoes, and garlic to the skillet. Stirring occasionally, cook until veggies are tender, about 4 minutes.
Add noodles to the skillet, stir, and cook just until any excess water has evaporated and noodles are hot, about 2 minutes.
Add butter, remaining 1/8 tsp. salt, and sliced chicken to the skillet. Cook and stir until ingredients are well mixed and butter has melted, about 1 minute.
Add Parm-style topping and mix well. If you like, season to taste with additional salt and pepper. YUM!
MAKES 2 SERVINGS
Serving Size: 1/2 of recipe (about 2 1/2 cups)
PointsPlus® value 7*
The Cheesecake Factory's Garlic Noodles with Chicken
This is the kind of meal that makes us flat-out ANGRY. Say you go to The Cheesecake Factory with a group and try to find SOMETHING on the menu that isn't loaded with oil, cream, and cheese (or cake). You spot this innocently titled item described as "Spaghettini, fresh asparagus, shiitake mushrooms, oven-roasted tomatoes and Parmesan in a delicious garlic sauce." And look, you can add chicken or shrimp! Seems like a smart choice, right? Sadly, it's not. We have SO many problems with CF's Garlic Noodles with Chicken. For starters, the dish has about as many calories as the average person needs in a whole day. Plus, there's way too much pasta, and it's INSANELY oily! And while we're complaining, there weren't nearly enough veggies in the order we sampled, and the chicken was sparse and scary looking. We could go on and on. But instead, we're just gonna recommend that you make our very delicious swap for this unimpressive dish. Cheesecake Factory -- you're doing it wrong. Take notes.
Serving Size: 1 dinner order
Fat (Total): n.a.
Saturated Fat: 25g
HG FYI: The Cheesecake Factory doesn't provide enough nutritional info to calculate the PointsPlus® value for this dish. But even if we assume it has 25g total fat, 10g protein, and 4g fiber, this thing would clock in with a PointsPlus® value of 27*... It's likely MUCH higher!
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CHEW ON THIS:
Today, February 8th, is National Molasses Bar Day. Is that a snack bar made from molasses or a pub where people throw back shot glasses full of the stuff? Hmmmm...
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*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark. For more info on the new PointsPlus® program, visit weightwatchers.com.
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