Would you share your Chicken Sorrento recipe? That looks wonderful, and since it's diabetic-friendly, I would like to try it. Most recipes that I googled have too many carbs for me.
It hasn't been approved and made public on the site I use yet so I can't post a link, but this is it. It's a bit higher in carbs than I'm supposed to make for her, but I can get away with it every now and then, especially if I keep the meals on the surrounding days down.
6 cups water
1/4 teaspoon salt
1 1/2 cups whole wheat penne (uncooked) (I often use Dreamfield's pasta instead because I like the texture better)
6 tablespoons whole wheat flour
3/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons dried parsley
6 boneless, skinless chicken breast halves
1/4 cup vegetable shortening
4 ounces mushrooms (canned, drained)
1 can (10.75 ounces) condensed cream of celery soup
1 teaspoon dried oregano
1/2 teaspoon garlic powder
16 ounces low-fat sour cream
1 1/2 cups frozen peas, thawed
1 teaspoon paprika
Preheat oven to 350F; spray a 9x13 glass baking dish with nonstick cooking spray.
Bring water with 1/4 teaspoon salt to a boil over high heat; add pasta, reduce heat to medium-high, and cook, stirring occasionally, 12 minutes or until tender.
Combine flour, 3/4 teaspoon salt, pepper and parsley in a large zip-top plastic bag; add chicken and shake well to coat.
Melt shortening in a large skillet over medium-high heat; add chicken pieces and brown 8 minutes per side.
Drain pasta and set aside (I usually thaw the peas in a colander, then just dump the pasta over top to drain).
Remove chicken from skillet to a plate; cover and keep warm.
Add mushrooms, soup, oregano and garlic powder to skillet, scraping up the browned bits to combine; cook, stirring frequently, 5 minutes.
Remove from heat and add sour cream, stirring to completely combine.
Combine peas, pasta, and half of sour cream mixture and spread in bottom of prepared baking dish.
Lay chicken pieces over pasta; spread remaining sauce over chicken pieces.
Cover with foil and bake at 350F for 40 minutes; remove foil, sprinkle with paprika and bake an additional 20 minutes.
Serving Size: 1 (524.4 g)
Total Fat - 29.8 g
Saturated Fat - 13.4 g
Cholesterol - 135.1 mg
Sodium - 747.9 mg
Total Carbohydrate - 39 g
Dietary Fiber - 3.3 g
Sugars - 12.5 g
Protein - 17.5 g
<message edited by felix4067 on Fri, 03/7/14 1:54 PM>